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MRS. ERICSSON HAMMOND’S 

SALAD APPETIZER 

COOK BOOK 



A 







Copyright, 1924. by Mrs. Ericsson Hammond 












MRS. ERICSSON HAMMOND’S 

SALAD APPETIZER 

COOK BOOK 

OWNER OF THE 

SWEDISH, FRENCH, AMERICAN COOKING SCHOOL 



A carefully composed supplement book 
containing illustrations , menus , 
excellent recipes of appetizers , salads , 
<2 variety of different hot and 
cold entrees , desserts , meringues 



MRS. ERICSSON HAMMOND 

147 EAST 46TH STREET 
NEW YORK 











COPYRIGHT, I 924 , BY 
MRS. ERICSSON HAMMOND 

ALL RIGHTS RESERVED 

PRINTED IN THE UNITED STATES 
AT 

THE COUNTRY LIFE PRESS, GARDEN CITY, N. Y. 

First Edition 

JUL 11*24 

©C1A793974 
rw% 1 


PREFACE 


The ever-growing longing and necessity for something new, 
something to tempt the appetite and satisfy the request impels me 
to give to you not only a change of the menus, but new ideas and 
fresh help. The object therefore of this culinary Salad Appetizer 
Cook Book is to help those who have for their duty to prepare such, 
and not in need of a large number of other recipes of cooking. I 
am giving these recipes with great care, every one having been well 
tried. 

When I ventured to place before the public in 1918 my large 
book named “The Swedish, French, American Cook Book” it 
contained practically everything, plain as well as fancy cooking, 
I know the great help and success it has been to all that pos¬ 
sess one, as every recipe from the hors-d’oeuvres to the desserts 
have been exhaustively praised and complimented. But being 
such a large one, that has caused a request for a smaller book. 
This one also gives you the title of the dishes in French as well 
as in English as the French names in menus have become fashion¬ 
able. It therefore becomes the duty of all persons interested in 
culinary matters to know how to name and write them in correct 
French. 

The author can hardly expect that this small supplement will bring 
about such extreme result as the large one has done, but she does 
hope that its use will be the means of introducing great variety 
and economy in the preparation of these dishes. The mode of the 
decoration, garniture style of dressing, dishing up and serving is 
very briefly explained. I would please ask you not to overlook 
that close attention to every little detail and the importance of 
practising. It is by that alone that knowledge and efficiency in 
this line of work can be attained. 
























CONTENTS 


PAGE 

Preface . v 

Appetizers and Sandwiches . i 

Salads.42 

Cold Sauces.86 

Egg Dishes. 98 

Hot and Cold Fish Dishes.102 

Hot and Cold Assorted Meat Dishes . . 114 

Vegetables.125 

4 

Frozen Desserts.133 

Hot and Cold Desserts.139 

Cakes .146 

Menus .163 
































MRS. ERICSSON HAMMOND’S 

SALAD APPETIZER 

COOK BOOK 




















THE SWEDISH-FRENCH-AMERICAN COOKING CLASS 


















Appetizers and Sandwiches 


Appetizers (Hors-d’oeuvres) 

The first course of a dinner that is served before the soup is 
called in French a hors-d’oeuvre, or, in English, an appetizer. It 
is also, by some people, called a savory. It may contain grape¬ 
fruit, oranges, apples, macedoine fruits prepared in some way, raw 
oysters and clams on half shell, or dainty relish in small fancy 
appetizing ways prepared from different kinds of tasty fish, such as 
smoked salmon, anchovies, sardines, caviar, and sturgeon, also 
different kinds of shell-fish. It should be highly seasoned and 
prepared snappily, dainty, and pleasing to the eye, to give a 
dinner great promise. To make these dishes look inviting, they 
are to be served on a folded napkin or a fancy paper doily on a 
nice platter. 

How to Dissolve Cox’s Gelatine 

Cox’s Powdered Gelatine is the best on the market and any one 
using it according to the recipes'will find everything satisfactory. 
[No other gelatine can be used in place of Cox’s and measured in 
this way.] It must be melted and measured by the spoon to 
whatever quantity is wanted. Put a large package in a small 
saucepan; add to that one large cup of cold water; mix well; let it 
stand on the table until it begins to thicken; put the saucepan on 
top of a pan of hot water on the stove; let stand until it melts and 
becomes hot. 

Artificial Aspic (Aspic artificiel) 

If no aspic is at hand, artificial will do in place of it for those 
appetizers. Put three tablespoons dissolved Cox’s gelatine in a 
cup; fill the cup three quarters full with hot water; add one table¬ 
spoonful sherry and a pinch of salt. If the aspic is wanted in a 
shade of brown, color with a little beef extract; if wanted a to¬ 
mato shade, color with the Burnett’s orange and red coloring; if a 
green shade is wanted, color with some parsley, which should be 
chopped very fine, put in a cloth, dipped in hot water, and then 
wrung out well into the aspic until it becomes the shade desired. 

1 


2 MRS. ERICSSON HAMMOND’S COOK BOOK 


Smoked Salmon with Chartreuse a la Mauret 

Saumon fume, Chartreuse a la Mauret 
For Six Persons 

One half pound of smoked salmon. One cup of whipped cream. 
Three tablespoons of dissolved Cox’s gelatine. Cayenne pepper, 
salt. One cup of aspic. Truffles for decoration. One tablespoon 
of butter. Six slices of bread. 

How to Make It. Put small moulds in shape of a rabbit on 
ice. Glaze with aspic. Fill the ears and the legs of the rabbit 
with finely chopped truffles or parsley. Drip some aspic on the 
decoration. Make an eye of lemon and truffles, also the mouth. 
Line the rest of the moulds with whipped cream that has some 
gelatine. Fill with salmon, gelatine and cream mixed. Leave the 
moulds on ice until ready to serve. Dip in warm water, turn 
out on the slices of bread that have been cut the size of the 
rabbit-mould buttered and lined with a slice of smoked salmon. 
Arrange on a platter. Garnish with parsley. Serve before the 
soup. 

Smoked Salmon a la Floria 

Saumon fume a la Floria 
For Six Persons 

Half pound salmon. Six slices of bread. One quarter of a 
pound of t Philadelphia cream cheese. One large tablespoon of 
butter, pepper and salt. 

How to Make It. Stir the butter to a cream, then add the 
cheese, pepper, and salt. Spread it on the slices of bread leaving 
part of it for decoration. Put a slice of salmon on each. Cut out 
with a large round biscuit cutter. Spread some of the salmon very 
thin. Cut it in pieces two inches long and one and a half inches 
wide. Roll it in thickness of a small finger. Place one of them on 
each sandwich. Glaze with aspic. Put the rest of the cheese in a 
paper bag that holds a fancy tube. Decorate around each sandwich 
with the cheese, and with dots on the rolled salmon, arrange on 
a platter; garnish with parsley. Serve before the soup. 

Canape of Smoked Salmon a la Vicomte 

Canape de Saumon fume a la Vicomte 
For Ten Persons 

One loaf of French bread. One pound of smoked salmon. 
Half a pound of butter. Two bunches of water cress. Cayenne 
pepper, salt, and half a teaspoon of mustard. 


MRS. ERICSSON HAMMOND’S COOK BOOK 3 


How to Make It. Cut the ends off the loaf of bread. Scoop 
out part of the bread evenly leaving some of the bread with a 
crust. Fill with the salmon. Leave in the ice-box until ready 
to serve, then slice in even slices. Arrange on a platter, one 
after the other in form of a ring, with water cress in the center. 
Serve with a cocktail. 

Filling. Chop the salmon very fine and part of water cress 
and add it to the butter that has been stirred to a cream. Season 
with the mustard, pepper, and salt. 


Smoked Salmon a la Guatemala 

Saumon fume a la Guatemala 
For Eight Persons 

One half pound of smoked salmon. Six leaves of crisp lettuce. 
Two hard-boiled eggs. Three tablespoons of butter. A teaspoon 
of mustard, pepper and salt. Sixteen thin slices of bread. Some 
parsley for garnishing. 

How to Make It. Mix the mustard and the pepper with the 
butter. Spread it on the slices of bread. Put a lettuce leaf on six 
of the slices of bread. Put the other slices of bread on the top, 
one on each. On top of that put a slice of salmon. Cut out with 
a medium round biscuit cutter. Put on top of that a thin slice 
of the egg. Put a diamond of truffles in the center of the egg. 
Decorate all around with dots of stirred butter. Drip some arti¬ 
ficial aspic on the decoration. Arrange on a platter, garnish with 
parsley. Serve before the soup. 

Smoked Salmon a la Charlotte 

Saumon fume a la Charlotte 
For Eight Persons 

Eight slices of bread. One half pound smoked salmon. Three 
tablespoons of Cox’s gelatine. One half cup of whipped cream. 
A pinch of pepper and salt. 

How to Make It. Butter the slices of bread. Put a thin 
slice of salmon on each. Cut out with a medium round biscuit 
cutter. Put in the center of each a ring of charlotte, and in 
the center of them put a small roll of the salmon. Decorate 
all around the sandwich with stirred butter and diamonds of 
truffles. Arrange on a platter. Garnish with parsley. Serve 
before the soup. < . 

The Charlotte. Put tiny small ring moulds on ice, glaze with 
aspic and fill with the cream. To one half a cup of whipped 


4 MRS. ERICSSON HAMMOND’S COOK BOOK 


cream, two tablespoons of the dissolved Cox’s gelatine, pepper 
and salt. 

Smoked Salmon a la Gertrude 

Saumon fume a la Gertrude 
For Six Persons 

Half pound of smoked salmon, half cup of cream; two table- 
spoonfuls of dissolved Cox’s gelatine, six slices of buttered bread,' 
truffles for decoration, cayenne pepper and salt. 

How to Make It. Slice the smoked salmon very thin, press 
out with a knife still thinner, cut them all the same size—three 
inches long and one and one half inches wide and roll. Glaze 
the rolls with gelatine and decorate on each a rose of stirred butter 
with a truffle center; place them on the buttered bread that have 
been cut in round pieces, decorated with diamonds cut from 
salmon and truffles, and with cream. Arrange them on a platter 
on a paper doily and garnish with parsley. Serve before the soup. 

Smoked Salmon a la Thyra 

Saumon fume a la Thyra 
For Six Persons 

One cup of smoked chopped salmon, one cup of whipped cream, 
four tablespoonfuls of dissolved Cox’s gelatine, a pinch of pepper, 
truffles for decoration, a half cup of artificial aspic, some spinach 
green for coloring, six slices of bread, and a tablespoonful of butter. 

How to Make It. Put small forms in the form of a leaf on ice; 
glaze them with aspic and decorate with truffles; line them with 
cream. To the half cup of cream take two spoons of gelatine, 
color it light green and fill with the salmon. Leave on ice until 
ready to serve. Spread the slices of bread with butter and chopped 
water cress; dip the forms in warm water and turn them out; 
trim the bread neatly all around. Arrange them in the form of a 
ring on a platter and in the center put the bunch of water cress. 
Serve before the soup. 

Filling. Put a saucepan on ice with the chopped salmon; add 
the rest of the gelatine, pepper, salt, and last the whipped cream. 

Smoked Salmon a la Guinevere 

Saumon fume a la Guinevere 
For Six Persons 

Six slices of bread. Two large tablespoons of butter. A pinch 
of mustard, pepper and salt. Two hard-boiled eggs. One half 
pound of smoked salmon. 


MRS. ERICSSON HAMMOND’S COOK BOOK 5 


How to Make It. Butter the slices of bread. Cut the salmon 
in slices and spread it out very thin. Put a slice of salmon on each 
slice of bread. Cut out with a large biscuit cutter. The rest 
of the salmon chop very fine. Add it to the butter that has 
been stirred to a cream. Add mustard and pepper. Put it in a 
paper bag that holds a fancy tube. Put a row of the salmon across 
the sandwich, then a row of the white of egg that has been finely 
chopped. Then a row of the chopped yolk. Then a row of the 
salmon. The other half of the sandwich decorate the opposite 
way. Make a net of the stirred butter over the sandwich, with a 
very small paper tube. Then arrange on a platter, garnish with 
parsley. Serve before the soup. 

Smoked Salmon a la Menzele 

Saumon fume a la Menzele 
For Six Persons 

Six thin slices from a large loaf of bread. One half pound of 
salmon. One cup of whipped cream. Two tablespoons of butter. 
Some spinach coloring. Cayenne pepper, salt to taste. 

How to Make It. Trim the slices of bread all around evenly; 
cut them in square pieces. Double them into a triangle. Cut the 
point from the top making it oval, showing the bread from under¬ 
neath. Spread the top of it with the smoked salmon and then fill. 
Glaze the salmon with dissolved Cox’s gelatine with a fancy tube. 
Decorate all around on the salmon with stirred butter that has been 
colored light green and on top of this decorate with truffles. 
Arrange on a platter on a paper doily. Garnish with parsley. 
Leave in the ice-box until ready to serve. 

Filling. Small cup of whipped cream. Three tablespoons of 
Cox’s gelatine. The rest of the chopped salmon, cayenne pepper, 
salt to taste. Put part of the cream in a saucepan on ice. Add 
the gelatine and the salmon, pepper, salt. Mix well. Add the 
rest of the cream. 


Smoked Salmon a la Miguel 

Saumon fume a la Miguel 
For Eight Persons 

Eight slices of bread. Half pound of smoked salmon. Butter, 
pepper, and salt and one small cucumber. 

How to Make It. Spread the bread with the butter and then 
with chopped cucumber. Put on each slice of bread a slice of the 
salmon. Slice the rest of the salmon. Cut it out with a round 
biscuit cutter three quarters of an inch across. Decorate across the 




















































































MRS. ERICSSON HAMMOND’S COOK BOOK 7 


it commences to stiffen, then add the rest of the cream, pepper 
and salt to taste. Put a small tablespoon of the chartreuse on 
each slice of salmon and roll; glaze with dissolved Cox’s gelatine 
on the top and decorate with a large daisy made from truffles on 
each sandwich with a yellow center and the green stem from the 
colored cream. Glaze again with artificial aspic. Put them on 
buttered bread the size of the roll. Arrange them on a platter in 
the form of a rose with parsley in the center. Serve before the 
soup. 


Smoked Salmon au Cucumber a la Gimo 

Saumort fume au Concombre a la Gimo 
For Eight Persons 

One large cucumber, half pound of smoked salmon, three table¬ 
spoons of butter, eight slices of bread, a pinch of mustard, cayenne 
pepper and salt. 

How to Make It. Peel the cucumber with a fluted knife; cut 
both ends off, scoop out all the insides of the cucumber and fill. 
Spread bread with butter and the cut off part of the cucumber 
that has been chopped fine; cut out with a round patty cutter. 
Slice the cucumber evenly; put a slice of it in the center of each 
sandwich. Decorate on it in the center with two strips of truffles 
crossed and all around with diamonds of smoked salmon, stirred 
butter, and truffies;drip some aspic on the sandwiches to glaze them. 
Arrange them on a platter in the form of a ring and garnish with 
parsley. Serve before the soup. 

Filling for the Cucumber. Stir the butter to al cream 
(leaving part of it for decoration); add the finely chopped salmon, 
mustard, pepper, salt; color with some butter coloring to make the 
filling the shade of salmon and stuff the cucumber. Leave on ice 
until ready to serve. 


Stuffed Egg with Smoked Salmon a la Zomza 
CEufs farcis au Saumon fume a la Zomza 
For Eight Persons 

Two eggs. Half pound smoked salmon. Three tablespoons of 
butter. Cayenne pepper, pinch of mustard. Eight slices of bread. 

How to Make It. Put the eggs in hot water and boil for twelve 
minutes. Put them in cold water until cold. Remove the shell. 
Cut the eggs in halves lengthwise. Carefully scoop out the yolks 
as not to break the whites. Put the whites back into cold water 
until ready to use. Butter the slices of bread. Slice the salmon 


8 MRS. ERICSSON HAMMOND’S COOK BOOK 


very thin. Cover the slices of bread with the salmon. Cut out 
with a large round biscuit cutter. Cut strips of salmon about 
one quarter of an inch in width for decoration. The rest of the 
salmon chop very fine. Stir the butter to a cream. Leave part of 
the butter for decoration. Mix the rest of the salmon to the rest 
of the butter, mustard and pepper. Stuff the eggs. Put one half 
of the eggs with the stuffed side down on each sandwich. Dec¬ 
orate them with a strip of the salmon. Glace with aspic. 
Decorate with the stirred butter through a small paper tube in 
checkers on top of the salmon, with a border of stirred butter and 
truffle all around. Arrange on a platter in form of a ring. Dec¬ 
orate with the yolks that have been mixed with the butter and 
stirred to a smooth paste. Put through a fancy tube. Put a row 
between the eggs going on a bias toward the platter. On the 
end of each row put a round piece of truffle. Garnish with 
parsley. 


Sandwiches with Smoked Salmon a la Camilla 

Sandwiches au Saumon fume a la Camilla 

Take a half pound of well-smoked red salmon (not salty) and 
slice very thin; roll in small rolls an inch around and an inch in 
length; glaze them with aspic and decorate on each roll with a fine 
strip of truffle. Slice bread and cut it out with a round biscuit 
cutter, then butter it; put five rolls on each sandwich each roll 
meeting in the center; trim the bread in between each by scalloping 
it and in the center of each put some whipped cream through a paper 
bag. Decorate a daisy of truffle on top of the cream and then drip 
some aspic on the truffles. Arrange them on a platter in the form 
of a ring and garnish with parsley in the center. Serve before the 
soup 


Smoked Salmon Sandwich a la Erick 

Sandwich au Saumon fume a VErick 
For Six Persons 

A quarter of a pound of salmon, two tablespoons of butter and 
six slices of bread. 

How to Make It. Cut the bread, slice the salmon very 
thin and spread it out, put it on the bread that first has been but¬ 
tered and trimmed around. Cut them in diamond shape all even 
size. Glaze with artificial aspic. Stir the rest of the butter to a 
cream; put a narrow strip all around the sandwich; then put a row 
of small specks of truffles and then another strip of the butter 
forming a border. Put a diamond of truffles in the center with a 


MRS. ERICSSON HAMMOND’S COOK BOOK 9 


strip of the butter all around. Arrange on a platter in the form 
of a ring and garnish with parsley. Serve as an appetizer. 


Cucumber Sandwich with Smoked Salmon a la Gustaf 

Sandwich Concombre au Saumon fume a la Gustaf 
For Eight Persons 

Eight slices of bread, two spoons of butter, one half pound of 
salmon, a large cucumber, two spoons of dissolved Cox’s gelatine, 
cayenne pepper and salt. 

How to Make It. Slice the bread in even slices, cut it out with 
a round biscuit cutter and spread with the butter and smoked 
salmon that has been chopped. Decorate with a strip of stirred 
butter all around the sandwich. Peel the cucumber and slice it a 
quarter of an inch in thick slices and cut it in the shape of a star 
with six points. Cut out the center for the filling with the cutter 
according to the size of the cucumber. Place the cucumber on the 
sandwich and fill. Decorate the star with stirred butter that has 
been colored the shade of light green with spinach coloring, and in 
the center of the filling put a star of truffle. Glaze the star of truffle 
with some gelatine. 

Filling. Mix with the rest of the chopped salmon one table¬ 
spoon of chili sauce, a pinch of chili powder, one spoon of Cox’s 
gelatine and one spoon of whipped cream. Leave in a saucepan on 
ice until cold, when cold fill the cucumber through a fancy tube in 
the form of a pyramid. 


Smoked Salmon Sandwiches a la Diana 

Sandwiches au Saumon fume a la Diane 

Cut six slices of well-cured bacon very thin, press it out still 
thinner, fill and roll. The roll should be about two inches 
around. Leave in the ice-box until cold, then dip the knife in 
warm water and slice the rolls in very thin slices; from each roll 
cut about five slices across. Butter round slices of bread and 
spread them with smoked salmon; put five of those little slices on 
each sandwich, one after the other, and trim the bread in between 
each leaving it in the form of a star. With a paper tube fill a little 
cream in the center and on top of that decorate a large daisy of 
truffle with a center of lemon peel. Arrange on a platter in the 
form of a ring and garnish with parsley. 

Filling. Put in a saucepan three tablespoons of very fine 
chopped salmon; add two tablespoons of dissolved Cox’s gelatine 
and three spoons of whipped cream; pepper and salt. 


10 MRS. ERICSSON HAMMOND’S COOK BOOK 


Smoked Salmon Sandwiches with Green Pepper a la Roy 
Sandwiches Saumon fume aux Piments a la Roy 
For Six Persons 

Six slices of bread, three tablespoons of butter, two green peppers, 
one half pound of smoked red salmon, yolks of three eggs, cayenne 
pepper and salt. 

How to Make It. Slice the bread in even slices and cut it out 
with a large round biscuit cutter. Stir the butter to a cream and 
mix a little of the chopped salmon with part of the butter and spread 
on the bread. Sprinkle the sandwich with pepper; chop the green 
pepper very fine, also the salmon. Put some of the chopped salmon 
in the center of each sandwich the size of a nickel, then all around 
the salmon put an alternate row of green pepper and salmon in 
strips about half inch in length forming a star. Stir the yolks to 
a cream, mix it with the rest of the stirred butter. Through a rib¬ 
bon tube put a band of it all around the sandwich joining the 
strips and on the edge of the sandwich put a row of chopped green 
peppers. In the center of the salmon put a round piece of truffle. 
Put the sandwiches in the ice-box and when cold drip carefully 
some cold aspic on the salmon. When ready to serve arrange them 
in the form of a ring and garnish with parsley. Serve as an ap¬ 
petizer for lunch or dinner. 


Caviar in Tomato a la Brunnhild 

Caviar en Tomates a la Brunhilde 
For Six Persons 

Six slices of bread, two tablespoons of butter, six tomatoes, 
four tablespoons of caviar, pepper and salt and yolks of two 
eggs. 

How to Make It. Secure very small tomatoes (plum size) 
and dip them in hot water and remove the skin carefully, leaving 
the tomato perfect. Make a little hole on one side of the tomato, 
scoop it out carefully with the point of a small knife, leaving room 
for the caviar, and fill. Glaze them with tomato glaze and sprinkle 
them with finely chopped parsley. Slice the bread and cut it out 
with a medium round biscuit cutter. Spread them with butter 
and caviar. Put one tomato in the center of each sandwich and 
then put a green stem of parsley in each. Stir yolks of eggs to a 
cream with one tablespoon of butter; add pepper and salt. Put 
it in a paper bag that holds a small ribbon tube and decorate 
a band of it all around each. Garnish with parsley. Serve be¬ 
fore the soup. 


MRS. ERICSSON HAMMOND’S COOK BOOK 11 


Caviar in Artichokes a la Russe 

Caviar en Artichauts & la Russe 
For Six Persons 

Six artichoke bottoms. Six slices of bread. One small cup of 
fresh caviar. A teaspoon of anchovy paste. Three tablespoons 
of butter. Cayenne pepper. 

How to Make It. Cut out the bread with a round biscuit 
cutter. Mix part of the butter with the anchovy paste. Spread 
it on the bread. The rest of the butter stir to a cream. Put it in a 
paper bag that holds a small fancy tube. Decorate around the 
edge of each sandwich with the butter. Put on each sandwich one 
of the artichoke bottoms. They should all be of even size, and if 
not sufficiently hollow, scoop them out a trifle. Fill with the 
caviar about a teaspoon and a half in each. Decorate on the top 
with some of the stirred butter through a fancy tube. Arrange 
on a paper doily in form of a ring. Garnish with parsley. 
Leave in the ice-box until ready to serve. 

Caviar in Celery a la Octavius 

Caviar en Celeri a VOctavius 
For Six Persons 

Select even tender celery knobs, peel them and cut them so 
they all stand evenly and scoop them out leaving room for the 
caviar. Stand them in a saucepan with sufficient water to cover 
them, a tablespoon of lemon juice, and a small pinch of salt and 
let them cook until they are tender, then put them on a pan, put 
a piece of butter in each, sprinkle with pepper and put in the oven 
with some of the stock and braise them for about ten minutes, bast¬ 
ing them. Take them out, put them on a broiler and glaze with 
the tomato glaze. Fill with caviar; decorate round them in circle 
through a fine paper tube with stirred butter. Put them in the 
center of the slices of bread that have been cut out with a round 
biscuit cutter and spread with butter and caviar. Also decorate 
all around the sandwich with stirred butter and arrange them on 
a platter in the form of a ring. Garnish with parsley and serve 
as an appetizer before the soup. 

Caviar in Artichoke a la Malvinia 

Caviar en Artichauts a la Malvinia 
For Six Persons 

Six slices of bread, two tablespoons of butter, six artichoke bot¬ 
toms, a glass of caviar, one lemon, pepper and salt. 


12 MRS. ERICSSON HAMMOND’S COOK BOOK 


How to Make It. Cut the slices of bread round with the large 
biscuit cutter. Spread with the butter, and cook the artichokes 
in some water with lemon juice, pepper, and salt. Leave stand in 
the juice until cold. When cold, cut the slices from underneath 
each artichoke to make them lower and stand firmer. Chop the 
cut-off part fine and spread it on the bread. Fill the caviar in the 
artichokes. Decorate with stirred butter on the top of the caviar 
and all around the sandwich through a small tube. Arrange on a 
platter in the form of a ring and garnish with parsley. 

Caviar a la Poularde 

Caviar a la Poularde 

A glass of caviar, six medium thick slices of bread, one and a half 
cups of cream, five tablespoons of dissolved Cox’s gelatine, one 
half cup of artificial aspic, cayenne pepper and salt to taste. 

How to Make It. Put little bird moulds on ice;glaze them with 
the aspic; decorate them with caviar in the wings, a bill of truffle, 
and a small eye made from lemon with a truffle center; drip some 
aspic on the decoration. To one cup of cream add two tablespoons 
of gelatine; mix it gently (be careful not to let it get thick); line the 
rest of the form with the cream, then fill with chartreuse of 
caviar; put the two forms together to make a full bird. Leave on ice 
until ready to serve. Cut the bread out with a round patty cutter, 
and with a small cutter cut the center out, leaving room for the bird 
to rest in; spread the rings of bread heavily with the caviar; put the 
birds in the rings and arrange them in the form of a ring on a platter 
on a paper doily or napkin. Garnish with parsley in the center 
and with lemons around. 

Chartreuse —Put the rest of the gelatine to the rest of cream; 
season it with pepper and salt; add to it two teaspoons of caviar 
and mix gently. 


Caviar a la Ambrosina 

Caviar a VAmbroisie 

Select moulds in the shape of a corn-cob or in the form of a 
bunch of grapes; put them on cracked ice and glaze them with 
uncolored tomato aspic. Put in each hollow space a trifle of the 
caviar; glaze them again with aspic and decorate the leaf part of 
the mould with cream colored with finely chopped parsley or 
spinach coloring; drip some aspic on top of the decoration; line the 
mould with cream. To one cup of cream take three tablespoons 
of dissolved Cox’s gelatine, two teaspoons of caviar, then fill with 
the chartreuse of caviar. Leave the moulds on ice until ready to 
turn out; butter slices of bread and cut them in the shape of the 


MRS. ERICSSON HAMMOND’S COOK BOOK 13 


mould; spread them heavily with caviar. Dip the moulds in 
warm water and turn them out; arrange them in the form of a ring 
on a platter with the point out and the leaf part in. Garnish with 
lemons around and with parsley in the center. Chartreuse see 
above recipe. The Chartreuse for filling. 


Russian Caviar a la Yvonne 

Caviar russe a V Yvonne 

Six slices of bread, two tomatoes, a small head of lettuce, 
three tablespoons of caviar, three tablespoons of butter, pepper 
and salt. 

How to Make It. Put the lettuce in ice-water to become crisp. 
Select even-sized lettuce leaves, one for each person. Stir the 
butter to a cream and spread the bread with the butter. Cut the 
bread out with a medium patty cutter. Spread each sandwich 
with a little caviar and put a lettuce leaf on each, peel and slice 
the tomatoes evenly. Cut the center out of the sliced tomatoes. 
Fill the center with caviar, and make leaves of the stirred butter 
around on the tomato slices. Arrange in the form of a ring on a 
platter and put the heart of the lettuce in the center. Just before 
serving sprinkle some French dressing over the lettuce. This can 
also be served as a salad. 


Caviar Sandwiches a la Cokunita 

Sandwiches de Caviar a la Cokunita 
For Six Persons 

Six slices of bread, two tablespoons of butter, one glass of 
caviar, a cup and a half of whipped cream, five tablespoons of 
dissolved Cox’s gelatine, truffles for decoration, cayenne pepper 
and salt. 

How to Make It. Put small individual moulds in the form of a 
leaf on chopped ice; glaze them with aspic and decorate along the 
mould a branch with fine cut strips of truffles; drip some aspic on 
the decoration before filling. Add two spoons of gelatine to half 
the amount of cream, color it with finely chopped parsley and 
line the moulds with the green cream. Add to the rest of the 
cream three tablespoons of the gelatine, pepper, salt, and two 
teaspoons of caviar. Leave on ice until ready to serve. Butter 
sliced bread, spread with caviar; dip the moulds in warm water, 
turn out on the sandwiches and trim the bread neatly all 
around. Arrange them on a platter in the form of a ring and 
garnish with parsley in center. 


14 MRS. ERICSSON HAMMOND’S COOK BOOK 


Chaudfroid Caviar Sandwich with Tomato a. la Lydie 

Chaufroid Sandwich de Caviar au Tomate a la Lydie 
For Six Persons 

Twelve slices of bread, two tablespoons of butter, six slices 
of tomatoes, a teaspoon of caviar for each, chaudfroid sauce, 
cayenne pepper and salt. 

How to Make It. Slice the bread very thin, cut out with a 
round medium cutter and spread the bread with the butter. Cut 
the tomatoes in thin slices; put one slice on each of six sandwiches 
and sprinkle with pepper and salt. Put the other slice of bread on 
the top that has first been cut out in the center with a smaller 
round cutter. Put them on the broiler and chaudfroid. Decorate 
them all around with some of the sauce colored with orange coloring 
and small diamonds of truffles. When ready to serve fill the center 
with the caviar. Arrange in the form of a ring on a platter and 
garnish with parsley in the center. Serve before the soup. 

Caviar Sandwich a la Hildur Alexandria 

Sandwich de Caviar a la Hildur Alexandria 
For Six Persons 

Six slices of bread, three spoons of butter, one half pound 
of smoked salmon, two green peppers, two hard-boiled eggs, three 
tablespoons of caviar, cayenne pepper and salt. 

How to Make It. Slice the bread in even slices and cut it out 
with a large biscuit cutter. Chop the salmon very fine, chop the 
whites of the eggs and yolks separately. Stir the butter to a 
cream; mix part of the butter with some of the salmon and spread 
on the bread. Make a cross on the sandwich with the caviar 
leaving about a quarter of an inch for a border. Next to the 
caviar put a row of the white of egg, next to the white of egg put 
a row of salmon, then fill the rest of the space with the chopped 
green peppers. Press the yolks of the eggs through a fine strainer; 
mix it with the rest of the stirred butter. Put it in a paper bag 
that holds a ribbon tube and make a ribbon of the yolk around 
the sandwiches. Put them in the ice-box covered until cold; drip 
some cold aspic over the sandwiches. Arrange them on a platter 
in the form of a ring and garnish with parsley in the center. Serve 
before the soup. 

ficlairs Karoly 

v Eclairs Karoly 

Put a tablespoon of butter in a saucepan with a half cup of 
water, when it comes to a boil add to it one half cup of flour and 


MRS. ERICSSON HAMMOND’S COOK BOOK 15 


beat it for about two minutes until it is well mixed and becomes 
glossy; add a pinch of salt. Leave until cold; when cold add two 
unbeaten eggs, stirring five minutes for each egg. Put out small 
teaspoonfuls on a baking sheet, smooth and all even size, one for 
each portion. Put in a slow oven and bake. When baked fill them 
and put on a broiler and glaze with the brown chaudfroid glaze. 
Decorate in a circle with whipped cream all around them. 
Arrange on slices of tomatoes in the form of a ring on a platter. 
Garnish with parsley in the center and serve as an appetizer or 
with the salad. 

Filling. For this filling poultry, birds, game, or meat of any 
kind can be used. Take one cup of meat that has gone through 
the meat machine twice; add to it pepper and salt and put the pan 
in a bowl of ice and stir. Add to it two tablespoons of dissolved 
Cox's gelatine, two tablespoons of mayonnaise dressing, and two 
tablespoons of whipped cream. If used for an appetizer add a 
teaspoon of anchovy paste to give it a snappy taste. Caviar 
can be used in place of meat. 


Caviar a la Duchess 

Caviar a la Duchesse 

Make the eclairs. [See above recipe Eclairs Karoly.] When they 
are baked and cold make a little hole on the side of them and fill 
with about a teaspoonful of caviar. Arrange on slices of tomatoes 
in the form of a ring and press the center of each down about a 
quarter of an inch in depth and the size of a thimble. Fill with 
mayonnaise dressing with a star of truffle in the center. Garnish 
with parsley. Serve before the soup. 


Caviar with Cream Cheese a la Priscilla 

Caviar au Fro mage a la cr&me a la Priscilla 

For six sandwiches take a quarter pound of Philadelphia cream 
cheese, a tablespoonful of butter, a glass of fresh caviar, six slices of 
bread, cayenne pepper and salt. 

How to Make It. Cut the bread out with a round 
biscuit cutter; spread it with cheese, put the cheese into a 
paper bag that holds a fancy tube and decorate with it a band 
all around the sandwich, then put a band of caviar around 
and in the center a rose made from the cheese. Arrange on a 
platter in the form of a ring with parsley in the center. Serve 
before the soup. 


16 MRS. ERICSSON HAMMOND’S COOK BOOK 


Caviar in Snow a la Mathilda 

Caviar en neige a la Mathilda 

Measure one cup of the tomato aspic, leave it until it begins to 
set then whip it to a meringue light and frothy; add to it gently two 
spoons of whipped cream. Fill small individual ring forms that 
first have been glazed with the aspic; leave on ice until ready to 
serve. Slice the bread and cut it out with a round patty cutter 
the size of the mould; spread them with butter and caviar. Dip 
the rings in warm water and turn them out; arrange them in the 
form of a ring on a platter with chopped aspic in the center colored 
tomato shade; garnish with parsley and fill each ring with caviar. 
Serve before the soup. 


Tomato Aspic 
Aspic de Tomates 

Two cups of tomato juice, a half package of Cox’s gelatine, 
cayenne pepper and salt. Mix it all together; half whip the white of 
an egg; mix it with the gelatine and tomato juice. Put on the stove 
and stir until it boils; strain it through a thick cloth. If tomato 
shade is wanted, color it with a trifle of the red and orange fruit 
coloring. 


Caviar in Celery a la Melba 
Caviar en Celeri a la Melba 
For Six Persons 

Secure nice white celery, put it in ice-water to become crisp, cut 
it from the root and remove the outside stalks. Cut four pieces 
for each sandwich about an inch and a half in length, scrape 
them and put them back in the ice-water again until ready to use, 
also put the heart of the celery in the ice-water. Cut round pieces 
of bread with a large biscuit cutter and spread with butter. Put 
the four pieces of celery on the bread meeting in the center to form 
a rose with the hollow part up; fill it with the caviar, about a small 
half teaspoon in each, and in the center put also a little caviar. 
Decorate in between each stalk with a strip of butter that has been 
colored with orange coloring and in between each piece of celery 
put a leaf made with butter and colored with spinach, and on top 
of the caviar decorate with the stirred butter through a very small 
paper tube forming a net. Arrange in the form of a ring on a 
platter with parsley in the center and all around arrange the heart 
of the celery. Serve as a hors-d’oeuvre. The rest of the 
celery can be used for creaming or with the soup. 


MRS. ERICSSON HAMMOND’S COOK BOOK 17 


Canope of Oyster k la Caruso 

Canape d’Huitres a la Caruso 
For Eight Persons 

One quart of oysters, one quarter pound of oyster crabs, a small 
package of Philadelphia cream cheese, a spoon of anchovy paste, 
two tablespoonfuls of butter, eight slices of bread, pepper and salt 
to taste. 

How to Make It. Put the oysters on the stove in their own 
liquid, with the juice of a half lemon, pepper and salt; let them 
come to a boil [but be careful not to cook them]. Leave in the 
juice until cold and then place the oysters on a platter, the thin part 
in and the fat part out, joining them together, forming them round. 
Pick and rinse the oyster crabs, put them in a frying basket and 
dip them in deep smoking hot Mazola Oil. Cut out the bread with 
a round patty cutter and spread them with part of the cheese and 
butter that have been mixed with the anchovy paste; put the 
oysters in the center of each sandwich and all around decorate 
with the oyster crabs one resting a trifle on the other; the rest 
of the cheese and butter put in a paper bag that holds a small 
tube and decorate on the oysters in circles. Arrange them in the 
form of a ring on a platter and garnish with lemon dipped in pars¬ 
ley all around, and in the center put parsley. Serve before the 
soup. 


Oyster Crab with Cream Cheese a la Gloria 

Crabe d’huitre au Fromage a la Gloria 

For six sandwiches take two tablespoonfuls of Philadelphia cream 
cheese and one tablespoonful of butter. First stir the butter until 
smooth, then add the cheese, cayenne pepper, and a tablespoonful of 
whipped cream; put it in a paper bag that holds a leaf or ribbon 
tube. Slice bread and cut it out with a round patty cutter; spread 
it with butter that has been mixed with some anchovy paste. 
Decorate across each sandwich, making a ribbon beginning at one 
side and then one opposite on the other side, then one on each side 
of that leaving room between for the fried oyster crabs. The 
sandwich must contain four ribbons and three rows of oyster crabs; 
put the oyster crabs down on a bias one resting a trifle on the other. 
Arrange them in the form of a ring on a platter and in between each 
put a small clift of lemon that has been dipped in chopped parsley 
or truffles; in the center garnish with parsley. Serve before the 
soup. 


18 MRS. ERICSSON HAMMOND’S COOK BOOK 


Oyster Crab with Cream Cheese a la Octavia 
Crabe d’huitre au Fromage £ l’Octavia 

Six slices of bread, one quarter pound of Philadelphia cream 
cheese, one quarter pound of oyster crabs, one teaspoonful of an¬ 
chovy paste, two tablespoonfuls of butter, cayenne pepper and 
salt. 

How to Make It. Stir the butter to a cream; add the cheese 
carefully so it does not curdle; season with cayenne pepper and a 
little salt, then add one spoon of whipped cream; put it in a paper 
bag that holds a leaf tube. Cut the bread out in round slices with 
a round patty cutter; spread it with the cheese and anchovy paste 
mixed. Mark the sandwiches out in six parts leaving a space in 
the center; decorate on each mark by waving the cheese to the sides 
making a border, place in between the cheese the oyster crabs 
that have been fried and are cold. Arrange them in the other spaces 
beginning with one to the center, then two, three, four, and then 
five according to the size of the sandwich, one resting a trifle on 
the other. In the center place a round slice of truffle, that has 
been glazed by dipping it into the aspic; sprinkle the oyster crabs 
on the sandwich with a little lemon juice. Arrange them in the 
form of a ring on a platter with parsley in the center and all around 
garnish with small clifts of lemon that has been dipped in chopped 
truffles. Serve before the soup. 


Sandwich of Oyster Crab a la Bergere 

Sandwich de Crabes d’huitre a la Bergdre 

Cut slices of bread, spread them with butter and anchovy paste 
mixed; cut them out with a round biscuit cutter. Decorate a bor¬ 
der around each with Philadelphia cream cheese and fill the center 
with fried oyster crabs. Arrange them in the form of a ring on a 
platter and garnish with parsley in the center. Serve before the 
soup. 

Philadelphia Cream Cheese. Stir a tablespoon of butter 
smooth; add the small package of Philadelphia cream cheese and 
stir to a cream; add a tablespoon of finely chopped parsley, flavor 
it with a trifle lemon juice, cayenne pepper and salt. 

How to Fry Oyster Crabs. Wash the oyster crabs; put them 
on a clean cloth on the table to drain; put them in the frying basket 
and dip in smoking hot Mazola Oil, one, two, and three, just a 
second for each time, then shake the basket, and sprinkle them 
with pepper and salt. Leave to get cold. 


MRS. ERICSSON HAMMOND’S COOK BOOK 19 


Oyster Crab a la Fanchonette 

Crabes d’huitre a la Fanchonette 

Fill small individual Fanchonette baskets made from puff paste. 
[See recipe in my large book on page 116 , Shrimp a la Fanchonette.] 
Fill them with the Oyster Crab Stew and put a handle in each 
basket. Arrange them on a paper doily in the form of a ring on a 
platter, and in the center fill with the rest of the oyster crabs that 
have been fried. Garnish with lemon around and with parsley. 
Serve before the soup. Can also be served as a luncheon or sup¬ 
per dish. 

Filling. Take a cup of thick mayonnaise dressing [see recipe 
Mayonnaise Dressing]; color it a trifle with the orange and red 
coloring to make it the shade of oyster crab. Put a half pound of 
oyster crab in three quarters of a cup of water, a tablespoon of 
butter, pepper and salt; let them come to a boil and cook for about 
three minutes. Leave in the juice until cold, then put them in a 
strainer to drain; add a half cup of whipped sour cream to the 
mayonnaise and then mix the oyster crab with it gently. 


Crab in Tomato a la Berthel 

Crabe en Tomates a la Berthel 
For Six Persons 

One cup of crab meat, three small tomatoes, a teaspoon of 
anchovy paste, a teaspoon of lemon juice, six slices of bread, four 
spoons of butter, some chopped parsley, a teaspoon of onion juice, 
cayenne pepper and salt. 

How to Make It. Stir the butter to a cream. Cut the bread 
out with a large round biscuit cutter, spread them with the butter. 
Put the tomatoes in hot water for two seconds and then remove the 
skin. Make two slices from the center of each tomato, scoop the 
center of the slices out, leaving it in a thick ring and sprinkle 
it with the chopped parsley. Pick the crab meat very fine, 
add to it one spoon of the stirred butter, the onion juice, lemon 
juice, anchovy paste, cayenne pepper and salt. Roll them in small 
balls, put one on each of the tomatoes that have first been placed 
on the slices of bread. Decorate with the stirred butter all around 
and on the edge of the tomato and around the bread. On top of 
the crab meat put a thin round slice of truffles. Decorate 
with the rest of the butter in a circle on the crab meat that first 
has been colored with the orange color. Arrange on a platter 
with parsley in the center and with lemon and crab claws all 
around. 


20 MRS. ERICSSON HAMMOND’S COOK BOOK 


Crab in Egg a la Lloyd George 

Crabe en CEufs a la Lloyd George 
For Six Persons 

One cup of crab meat, two tablespoons of mayonnaise dressing, 
one tablespoon of dissolved Cox’s gelatine, a teaspoon of anchovy 
paste, six slices of bread, three eggs, one teaspoon of lemon juice, 
a squeeze of an onion, and pepper and salt, and one tablespoon of 
butter. 

How to Make It. If fresh crabs, cook them twenty minutes; 
leave in the juice to cool then pick the meat out. Be careful 
not to have any of the shell. Shred it fine, and add to the 
butter that first must be stirred to a cream. Add the anchovy 
paste, a teaspoon of lemon juice, a squeeze of an onion, pepper 
and salt. Cut the eggs in halves crosswise that first have been hard 
boiled, time twelve minutes. Scoop out the yolk and part of the 
white if it is very thick, then fill the whites with the mixture. 
Spread the rest of what is left on to the bread. Cut the bread out 
with a round biscuit cutter. Place one of the eggs on each with the 
cut side down. Then stir the yolks of the eggs to a cream, add the 
spoon of gelatine and mayonnaise dressing, put it in a paper bag 
that holds a ribbon tube. Decorate with it a ribbon around on the 
sandwich. Circle the eggs with the butter that first has been 
stirred, and color with the orange coloring. Arrange in the form 
of a ring on a platter. Garnish with parsley in the center and all 
around with lemon and crab claws. 


Rolled Crab Sandwiches a la Allgot 

Sandwiches de Crabe en roulade a VAllgot 
For Six Persons 

Six slices of bread, three tablespoons of butter, one cup of crab 
meat, one teaspoon of Worcestershire sauce, one teaspoon of 
lemon juice, and a few drops of onion juice, pepper and salt. 

How to Make It. Stir the butter to a cream; take out one 
tablespoon of the butter for decoration, to the rest of the but¬ 
ter mix the crab meat that has been finely chopped, add pepper, 
salt, onion and lemon juice, and spread the bread with the mixture 
and roll. Cut them all even sizes about three inches in length 
and three inches in thickness. Arrange them on a platter in the 
form of a rose and decorate a branch on each sandwich with the 
stirred butter that first has been colored green with parsley. 
Serve as an appetizer for afternoon tea. 


MRS. ERICSSON HAMMOND’S COOK BOOK 21 


Lobster with Olives a la Maximilian 

Homard aux Olives a la Maximilian 
For Six Persons 

Twelve slices of bread, four tablespoons of butter, a small lobster, 
eight olives, a teaspoon of anchovy paste, four to five pickled 
green gherkins, one half teaspoon of mustard, pepper and salt. 

How to Make It. Butter the twelve slices of bread and cut 
them out with a medium patty cutter. Chop one gherkin, two 
olives, and the smallest piece of the lobster, leaving the best part of 
the lobster for decoration. Add the anchovy paste, mustard, 
pepper and salt to taste, and mix it with the butter that has been 
stirred to a cream. Spread this mixture on six of the slices, the 
other slices of bread put on the top with the butter up. In the 
center of each put one of the olives that has been stuffed with the 
mixture and arrange all around the lobster meat from the tails and 
the claws thathave been cut in heavy strips, Julienne style, aboutan 
inch in length and in between each put gherkin that is cut the same 
way. The rest of the stirred butter put in a paper bag that holds 
a fine tube and circle it all around the lobster and gherkins forming 
a net. The rest of the butter color a heavy orange shade with the 
butter coloring and decorate the olives with this butter. Leave 
in the ice-box until ready to serve; arrange in the form of a ring on a 
platter. Put in between each sandwich one of the small lobster 
claws and in the center put the head shell of the lobster with the 
addition of the tail and with sprigs of parsley in the head. Serve 
before the soup. 


Lobster Sandwiches a la Sweden 

Homard a la Suedoise 
For Six Persons 

Six slices of bread, one-half cup of lobster, one teaspoon of 
anchovy paste, one cup of whipped cream, three tablespoons of 
dissolved Cox’s gelatine, pepper and salt, spinach coloring and 
some truffles for decoration, and one half cup of artificial aspic. 

How to Make It. Put the small moulds in the shape of a leaf 
on cracked ice and glaze them with the aspic. Decorate them with 
truffles. Take one half of the cream, mix with one spoon of the 
gelatine, color it the shade of light green. Line the forms with 
the green cream and fill. Mix the rest of the cream with the 
lobster and anchovy paste, two spoons of gelatine, and the pepper 
and salt to taste. Fill the mould, and leave on ice until ready to 
serve. Turn out on thin slices of buttered bread, the same size as 


22 MRS. ERICSSON HAMMOND’S COOK BOOK 


the lobster in form of a ring. Arrange on a platter on a paper 
doily and garnish with lemon and the small lobster claws all around, 
and the head shell with parsley in the center. 

Shrimp Sandwiches with Oyster k la Archibald 

Sandwiches de Crevettes aux Huitres & VArchibald 

For ten sandwiches take ten slices of bread, one quart of cooked 
oysters, one pound of small cooked shrimps, a teaspoonful of 
anchovy paste, three tablespoonfuls of butter, pepper and salt. 

How to Make It. Slice the bread and cut it out with a round 
patty cutter; spread it with butter and anchovy paste mixed. Save 
one oyster for each sandwich; the rest chop; spread it on the 
sandwich; chop half of the shrimps, leaving the even-sized ones for 
decoration. Put the oysters on a broiler and glaze them with the 
chaudfroid sauce. [See Chaudfroid Mayonnaise Sauce]. Decorate 
each oyster with a star of truffle and then glaze the star with some 
aspic; put a row of the chopped shrimps all around the sandwich 
that has been seasoned with pepper, salt, and some lemon juice; in 
the center put the oysters. Stir the butter to a cream; put it in a 
paper bag with a very small hole and with a strip of stirred butter 
decorate all around on top of the shrimp in scallops. Arrange them 
in the form of a ring on a platter; put a bunch of water cress in the 
center and garnish with the unpeeled shrimps all around. Serve 
before the soup. 


Shrimp Sandwich a la Quist 
Sandwich de Crevettes a la Quist 

For eight sandwiches take sixteen slices of bread, a half cup 
of butter, a pound of cooked shrimps, one teaspoonful of anchovy 
paste, three tablespoonfuls of caviar, cayenne pepper and salt. 

How to Make It. Cut the bread out with a medium biscuit 
cutter; spread them with butter that has been mixed with the 
anchovy paste; chop part of the shrimps and mix it with the butter; 
spread this a quarter inch of thickness on top of the sandwiches, 
and on top of that put the other bread with the buttered side up. 
Peel even-sized shrimps [if they are too large split them in halves 
lengthwise], put them on a broiler and glaze with the chaudfroid 
sauce. Supply two shrimps for each sandwich; put them on top 
of the sandwiches meeting, and all around decorate a ribbon of 
stirred butter through a fancy tube, and in the center fill with 
caviar. Decorate the shrimps with a narrow thread of the sauce 
that has been colored with butter coloring. Arrange them in the 
form of a ring on a platter with parsley in the center and garnish 


MRS. ERICSSON HAMMOND’S COOK BOOK 23 


with lemon and unpeeled shrimps all around. Serve before the 
soup. 

Shrimp Anchovy Sandwiches a la Hammond 
Sandwiches de Crevettes aux Anchois & la Hammond 

One pound of cooked shrimps, six slices of bread, two table¬ 
spoons of butter, one teaspoonful of anchovy paste, cayenne 
pepper, salt, juice of a half lemon, and three peppers. 

Howto Make It. Stir the butter to a cream; chop part of the 
shrimps; the rest save for decoration. Cut the bread out with 
a round patty cutter and spread it with butter and anchovy paste 
mixed, and with chopped peppers; cut even-sized green peppers in 
rings about a half inch in height; put a ring of it on each sandwich 
and fill with the shrimps; flavor with pepper, salt, and some lemon 
juice. Decorate with stirred butter all around and on the top, 
and with truffles; put a handle of green pepper in each. Arrange 
them in the form of a ring on a platter; garnish with parsley in the 
center and with unpeeled shrimps all around. Serve before the 
soup. 

Shrimp Filling. Put two yolks of eggs in a cup; stir them; 
add pepper, salt, and lemon juice; mix this with the half cup of 
chopped shrimps; last add a half cup of whipped cream. 

Shrimp in Pastry a la Avondale 

Crevettes en Patisserie a VAvondale 

Line small round cake tins with puff paste, fill with beans, and 
bake. When they are baked scoop out the beans and leave the 
pastry cups to get cold. When cold fill with cooked shrimps that 
have been cut in small thin slices and mix with the Russian may¬ 
onnaise dressing. Decorate with chopped clear tomato aspic and 
put an unpeeled shrimp in each. Arrange on a platter in the form 
of a ring; garnish with parsley in the center. Serve before the 
soup. 

Sardines a la Spinelli 

Sardines £ la Spinelli 
For Eight Persons 

Eight leaves of spinach, one cup of cream, four medium-sized 
sardines, one teaspoonful of anchovy paste, bread to serve them on, 
three tablespoonfuls of dissolved Cox’s gelatine, cayenne pepper 
and salt. 

Howto Make It. Select eight even-sized spinach leaves, wash 
them well, put them in hot water with salt and a little speck 
of baking soda; let them come to a boil and then put them on an 


24 MRS. ERICSSON HAMMOND’S COOK BOOK 


oiled paper. Add part of the cream with the gelatine; stir on ice; 
add the sardines that have been skinned and boned, and stir to 
a paste with the anchovy, pepper, salt, and last add the rest of the 
whipped cream. Put two teaspoonfuls on each spinach leaf and 
roll, size one and a half inch in length and about two and a half in¬ 
ches in thickness, all even size. Place them on round slices of bread 
that have been spread with butter and decorate all around with 
Spanish pepper and whipped cream that is mixed with a little 
gelatine. Leave in the ice-box until ready to serve; arrange them 
on a paper doily on a platter in the form of a ring and garnish 
between each with a small quarter of lemon that has been dipped 
in chopped truffles. 

Sardines in Egg a la Martel 
Sardines en CEufs a la Martel 
For Six Persons 

Hard-boil three eggs, time twelve minutes, and when they are 
cooked cut in halves across; scoop out the yolks carefully so as not to 
break the whites and put them in cold water until ready to use. 
Chop the yolks very fine, add it to one spoon of stirred butter and 
season it with some pepper and salt and flavor it with lemon juice. 
Cut six round pieces of bread with a large biscuit cutter and spread 
it heavily with the yolks and decorate it all around with narrow 
half-moons of truffles, one joining the other. With a small cutter 
cut the center out of the sandwiches, (space for the egg to rest in) 
and scallop the half white of eggs all around. Stand one egg on 
each sandwich and fill with the sardines. Stir two spoons of 
butter to a cream and color half of it with finely chopped parsley 
and the other half with some butter coloring. With a fancy tube 
make a rose on each, three green and three yellow. Arrange the 
eggs on a platter in the form of a ring with parsley in the center. 
Serve as an appetizer before the soup. 

Sardine Filling. Four sardines, one teaspoon of anchovy 
paste, two tablespoons of whipped cream, cayenne pepper and salt. 
Skin and bone the sardines; stir them to a mousse, adding the an¬ 
chovy paste, pepper and salt, and last add the cream lightly. 

Sardine Sandwiches a la Axel 

Sandwiches de Sardines a l’Axel 

Cut twelve slices of bread and spread them with butter; bone 
the sardines and stir them to a paste with two tablespoons of butter, 
one teaspoon of anchovy paste, a teaspoonful of lemon juice, pepper 
and salt. Spread six slices of bread with this sardine mixture and 


MRS. ERICSSON HAMMOND’S COOK BOOK 25 


put the other buttered slices of bread on the top of each; trim all 
around and cut them in triangles. Arrange them on a platter in 
the form of a ring with the point up and the wide part down, and 
in the center of this put some water cress. These sandwiches can 
be used for picnic baskets or afternoon teas. 

Stuffed Anchovy a la Prince Carl 

Anchois farcis a la Prince Carl 
For Six Persons 

Six small anchovies, a small bottle of capers, and four table¬ 
spoons of butter. 

How to Make It. Select even-sized anchovies, cut off the heads 
and split them from the front, remove the bone and form. Cut 
oblong slices of bread, butter them, and spread them with the 
chopped capers. Put the anchovy in the center of the bread; trim 
the bread, leaving a half inch all around the anchovy. Glaze the 
anchovy with a little gelatine aspic. Decorate all around with 
stirred butter, part of it colored green with the spinach and the other 
part yellow. Make a leaf from the green and a rose from the yellow 
all around on the sandwich. Decorate with a small strip of the 
butter around the anchovy and with an oval strip forming a head, 
and then with a dot of the butter for an eye with a small round 
piece of truffle on the top. Glaze with aspic; arrange the sandwich 
in the form of a ring on a platter, heads in and tails out. Garnish 
with parsley in the center and lemons around. 

Anchovy with Olive a la Lethunia 

Anchois aux Olives a la Lithuanienne 
For Six Persons 

Six slices of bread, three tablespoons of butter, eighteen very 
small anchovies, eight olives, two red pickled beets, pepper and 
salt. 

How to Make It. Slice the beets very thin. Cut off the heads 
from the anchovies, then split them in halves and remove the bones, 
leaving the skin perfect. Trim the anchovies so that they are all 
even sizes, wide at the head part and pointed at the tail. Chop 
the trimmings from the anchovies very fine with three olives; mix 
it with two tablespoons of butter that has been stirred to a cream, 
pepper and salt. Spread the bread with the mixture, then cut 
out with a medium patty cutter. Put one olive in the center of 
each sandwich that first has been stuffed with some of the butter 
mixture. Put the fillets of anchovies, six on each, all around with 
the wide part in and the tail part to the edge of the sandwiches, 


26 MRS. ERICSSON HAMMOND’S COOK BOOK 


and in between each put thin slices of the beets with the point in 
and the wide part out. These slices of beets must fit perfectly 
between the anchovies to cover the bread. Glaze the beets and 
anchovies with some Cox’s gelatine. The rest of the stirred butter 
put in a small paper tube and decorate all around each fillet of 
anchovy forming them into a fish with the oval strip across the wide 
part of the fillet forming a head and with a little dot for an eye with 
a round piece of truffle. Make a strip of butter on the beet on the 
edge of the sandwich and little dots making a border. Circle with 
the butter around the olives. Leave in the ice-box until ready to 
serve. Place them on a platter in the form of a ring with parsley 
in the center. Serve before the soup. 

Anchovy Sandwich a la Hjumbo 

Anchois Sandwich a la Hjumbo 

Two eggs, two teaspoonfuls of anchovy paste, eight slices of 
bread, two tablespoonfuls of butter, one pimento, two tablespoon¬ 
fuls of chopped parsley, pepper, salt, truffles, and one tablespoonful 
of whipped cream. 

How to Make It. Hard boil the eggs, time twelve minutes; 
peel and put in cold water until cold; cut in quarters lengthwise; 
'remove the yolks and fill the quarters of eggs by putting the filling 
in a paper bag that holds a fancy tube, and decorate them with 
truffles according to taste. Slice the bread, cut it out with a round 
patty cutter; spread it with butter and anchovy paste mixed; dip 
them in finely chopped parsley and decorate a border around 
each sandwich with butter that has been stirred to a cream. Put 
on each of the sandwiches one quarter of the egg; arrange them in 
the form of a ring on a platter and garnish with parsley in the 
center. Serve before the soup. 

| Filling for the Eggs. Press the yolks through a fine strainer 
with one half pimento; add one teaspoon of anchovy paste; mix 
this with two tablespoons of butter that has been stirred to a 
cream; add pepper and salt to taste. 

Anchovy Sandwich with Egg a la Rose 
Anchois Sandwich aux CEufs a la Rose 
For Six Persons 

Six slices of bread, three tablespoons of butter, a bunch of 
chopped water cress, one teaspoon of anchovy paste, two eggs, 
pepper and salt to taste, and one tablespoon of lemon juice. 

How to Make It. Cut the bread out with a large heart cutter. 
Chop the water cress very fine, leaving part of it for decoration. 


MRS. ERICSSON HAMMOND’S COOK BOOK 27 


Hard boil the eggs and cut six slices of the eggs, one for each 
sandwich. Stir the butter to a cream, add the cress, lemon juice, 
the anchovy paste, and pepper and salt; spread the bread. Put in 
the center of each the slice of egg. Decorate with truffles a daisy 
on each of the slices of eggs, and all around the sandwich with the 
stirred butter. Place them on the platter with the point in, in 
a form of a rose with water cress in the center. 


Sandwiches with Anchovy a la Corinna 

Sandwiches aux Anchois a la Corinne 

Wash six smelts, open them in the front, remove the bone, cut the 
head and tail off, spread them out with the skin down on a buttered 
pan and put a teaspoon of filling on each; roll them about two and a 
half inches around; cook them for about six to eight minutes in the 
oven covered. Leave until cold and then slice them in thin slices, 
five for each sandwich; butter round slices of bread and spread with 
a little anchovy paste, put the slices of smelts around one after the 
other on the sandwiches lengthwise and glaze them with a little 
aspic; trim the bread around and in between each slice, form 
it like a rose. In the center of the sandwich decorate with 
stirred butter through a leaf tube a flower according to own 
design and with a truffle center. Arrange on a platter in the 
form of a ring and garnish with parsley and lemons. Serve 
before the soup. 

Filling. One cup of green cooked finely ground spinach, one 
teaspoon of anchovy paste, a half cup of fish or chicken mousse and 
season well. 

Cress Sandwiches with Anchovy a la Brita 

Sanwiches de Cresson aux Anchois a la Brita 
For Six Persons 

Take twelve slices of Boston brown bread and cut it out with 
a large biscuit cutter; spread the slices of bread with the butter, six 
of them cut out in the center with the star cutter. With the same 
cutter cut stars from slices of white bread and put the star from the 
white bread into the brown. Chop a half bunch of cress very 
fine after it has been thoroughly washed and left in ice-water to 
become fresh and crisp; mix it with one teaspoon of anchovy 
paste and one tablespoonfal of butter; spread six of the slices 
of bread with the mixture and put on top of each a slice that 
is the star. Press it down firmly, cut the sandwich out with a 
round cutter and decorate with a strip of butter around the 
sandwiches and around the star. Arrange them on a platter. 


28 MRS. ERICSSON HAMMOND’S COOK BOOK 


Garnish with the rest of the cress in the center. These sand¬ 
wiches can be served for afternoon teas and also with entrees. 


Green Pepper Sandwiches with Anchovy a la Favorite 

Sandwiches de Piments aux Anchois a la Favorite 

Eight slices of bread, four tablespoons of butter, one teaspoon of 
anchovy paste, two green peppers, yolks of two hard-boiled eggs, 
cayenne pepper, salt, and some lemon juice. 

How to Make It. Cut six rings for decoration; the rest of 
the green pepper chop very fine. Stir three spoons of butter to 
a cream; add the finely chopped green pepper and the spoon of 
anchovy paste to the butter, season it with lemon juice, pepper, and 
salt. Cut two very thin slices of the sandwich bread; spread them 
heavily with the mixture and roll, joining the two slices together 
to one roll; leave in the ice-box until it gets hard. In the mean¬ 
time cut six thin slices of bread; spread with butter and cut them 
out with a round biscuit cutter; slice the roll in less than half-inch 
thick slices; put a slice of it on each sandwich. Stir the yolks of 
eggs to a cream with one tablespoon of butter; put it in a paper 
bag that holds a ribbon tube and decorate all around the sandwich 
with a ribbon of the yolks. Arrange them on a platter in the form 
of a ring close to one another; open the rings of the green pepper 
and put a strip of the green pepper between each sandwich with 
the other end resting on the platter and garnish with parsley in the 
center. 


Anchovy Sandwiches with Eggs a la Gimo 

Sandwiches d’Anchois aux CEufs a la Gimo 
For Six Persons 

Three hard-boiled eggs, six anchovies, six slices of bread, 
three tablespoons of butter and two tablespoons of chopped 
parsley. 

How to Make It. Bone and chop the anchovies very fine and 
stir the butter to a cream. Cut the slices of bread with a medium 
patty cutter; spread them with the butter and the anchovies. Slice 
the eggs in even slices and place a slice on the center of each 
sandwich. The rest of the white chop very fine; mix it with 
two tablespoons of finely chopped parsley. Make a narrow row 
of it all around the slices of eggs and chop the rest of the yolks; 
put a little pinch of it here and there around the sandwiches. In 
the center of the slices put a star of truffle, and on top of the 
sandwiches form a net with the stirred butter through a very 


MRS. ERICSSON HAMMOND’S COOK BOOK 29 


narrow tube. Place them in the form of a ring on a platter and 
garnish with parsley in the center. 

Anchovy Sandwich a la Valdemar 
Sandwiches d’Anchois a la Valdemar 
For Six Persons 

Six slices of brown bread, two tablespoons of butter, three sar¬ 
dines, eight anchovies, some green lettuce leaves, pepper and salt 
to taste. 

How to Make It. Slice the bread, chop the lettuce very fine, 
mix with the sardines that have been boned and skinned and two of 
the anchovies chopped fine, one tablespoon of butter. Stir it to¬ 
gether to a paste, cayenne pepper and salt, spread it on the bread. 
Cut them out in the shape of half-moons. Split the anchovies and 
lay them on a bias in the center of each and decorate the sand¬ 
wiches with stirred butter all around also the anchovy. Arrange 
on the platter, garnish with parsley and lemon. Serve with the 
cocktail. 


Egg Sandwiches with Anchovy a la Uppland 
Sandwiches d’CEufs aux Anchois a V Uppland 
For Nine Persons 

Three eggs, a half pimento, three spoons of butter, a teaspoon 
of anchovy paste, three olives, pepper and salt. 

How to Make It. Hard-boil the eggs, time about twelve min¬ 
utes; leave in the water until cold and when cold cut the side of 
the egg where the white is thinnest; scoop out the yolks carefully 
so as not to break the whites; leave the whites in cold water until 
ready to stuff. Stir the butter to a cream; add the pimento and 
olives that first have been chopped and pressed through a fine 
strainer; add cayenne pepper and salt to taste. Fill the eggs with 
the mixture; leave in the ice-box until cold and then dip a knife in 
hot water and slice the egg in even slices lengthwise, three from 
each egg. Cut slices of bread, spread with the butter and anchovy 
paste mixed and cut it out with a round biscuit cutter; put on 
each one of the slices of eggs; the rest of the white of eggs chop 
very fine; add to it one full tablespoon of finely chopped parsley. 
Decorate with it evenly all around the slices of egg which will leave 
a space on two sides of the sandwiches; stir the rest of the 
yolks to a cream; add to it some more butter if needed and color 
wit'h a little orange coloring. Put in a paper bag that holds a 
ribbon tube and decorate on each side with it and in the center put 
two strips of truffles across. 


30 MRS. ERICSSON HAMMOND’S COOK BOOK 


Egg Sandwiches with Anchovy a la St. James 

Sandwiches d’CEufs aux Anchois a la Saint-James 

Make small timbales of eggs. [See recipe Timbale of Eggs a la 
St. James in my large “Swedish, French, American Cook Book” on 
page 259 .] Turn out and when they are cold cut them in quarters 
lengthwise and place them on round slices of bread that first have 
been buttered; spread them with anchovy paste and sprinkle with 
finely chopped parsley. Decorate each quarter of egg with a 
fine strip of truffle and all around the sandwiches decorate a border 
of stirred butter with a ribbon tube. Arrange them on a platter in 
the form of a ring and garnish with parsley in the center. Serve 
before the soup. 

Stuffed Egg with Olives a la Murial 

Friandise d’CEufs aux Olives & la Muriel 
For Six Persons 

Six slices of bread, three eggs, one green pepper, two spoons 
of whipped cream, four olives, two teaspoonfuls of anchovy paste, 
three tomatoes, cayenne pepper and salt. 

How to Make It. Cut the bread in even slices and cut it out 
with a round biscuit cutter; spread it with butter and some anchovy 
paste mixed. Hard boil the eggs, time twelve minutes, leave in 
the water until cold and then cut them in halves lengthwise and 
stuff; put the tomatoes in hot water, remove the skin and cut them 
in thin slices; put a slice of tomato on each sandwich and on top 
of that put the stuffed eggs. Arrange them lengthwise in the form 
of a ring on a platter and put a tiny handle of the green pepper in 
each that first has been cut and left in ice-water until crisp. Garnish 
with parsley in the center and serve as an appetizer. 

Filling. Stir the yolks to a cream with one tablespoon of 
butter; add the olives that first have been finely chopped and then 
add the two spoons of whipped cream. 

Roquefort Cheese Sandwiches & la New York 
Sandwiches de Fro mage de Roquefort a la New-York 

Take a quarter of a pound of Roquefort cheese and stir it to a 
cream; add to it three tablespoons of butter. Cut sixteen slices of 
bread very thin and butter them; spread eight of the slices of bread 
with the cheese, the other buttered slices put on the top; press it 
down firmly and cut it in a heart, a triangle, or a star shape. Ar¬ 
range them on a platter with lettuce leaves and garnish with the 


MRS. ERICSSON HAMMOND’S COOK BOOK 31 


heart of the lettuce in the center. Different kinds of cheese can be 
used in place of Roquefort if so desired. 

Sandwiches with American Cheese a la Barnegat 

Sandwiches de Fromage americain a la Barnegat 

Cut sixteen slices of bread and trim away the crust; spread the 
slices of bread with butter; grate the American cheese and sprinkle 
heavily eight slices of bread, add a little cayenne pepper, salt, and 
mustard. Lay them on a baking sheet and put them in a hot oven 
until the cheese melts. During that time slice the cheese very thin; 
cut it in big squares, put one square on each of the other slices cf 
bread and put this slice of bread on each of the melted cheese 
sandwiches. Leave in the oven from about four to five minutes; 
take out and arrange on a platter. If they are too large they can 
be cut in halves or triangles. These sandwiches are served very 
hot as a hors-d’oeuvre and can also be serve with the salad. 

Nut Cheese Sandwiches a la Octavious 

Sandwiches de Fromage aux Noix a VOctavious 

One quarter of a pound of Philadelphia cream cheese, ten 
slices of bread, three tablespoons of butter, one cup of nuts, cayenne 
pepper and salt. 

How to Make It. Slice the bread very thin and trim off the 
crust around; stir the butter, add the cheese and stir to a cream. 
Take away part of it for decoration; add to the rest of it the 
nuts that have been finely chopped, season with pepper and salt. 
Spread five of the slices of bread with this mixture, put one of the 
other slices on top of each and cut them in triangles. Color the 
cheese with the butter coloring and decorate with it all around the 
sandwich through a fancy tube. Make a rose of it in the center, 
arrange on a platter. Garnish with parsley. Serve for after¬ 
noon tea. Any kind of nuts can be used for these sandwiches. 

Celery Sandwiches with Green Pepper & la Virginia 

Sandwiches de Celeri aux Piments a la Virginie 

Twelve slices of bread, two spoons of butter, two spoons of 
chopped Virginia ham, one stalk of white bleached celery, one 
green pepper, two spoons of mayonnaise dressing, cayenne pepper 
and salt. 

How to Make It. Slice the bread very thin; stir the ham and 
mayonnaise dressing together and spread the slices of bread with 
it. Cut thin strips from the green pepper for decoration; the rest 


32 MRS. ERICSSON HAMMOND’S COOK BOOK 


of the pepper chop with part of the celery very fine, season with 
pepper and salt. [Leave the heart of the celery for decoration.] 
Mix it with the butter that has been stirred to a cream and coat 
six of the slices with the mixture, put the other six slices on top, 
one on each, and press them down firmly. Cut them in strips 
about one and a half inches in width and then arrange them on 
a platter one resting on top of the other in checkers and in the 
center put the heart of the celery that first has been left in ice- 
water to become crisp. Decorate all around with strips of the 
green pepper raised over the sandwiches. These sandwiches are 
served as an appetizer and also for afternoon teas. 

Green Pepper Sandwiches with Cheese a la Valli 

Sandwiches de Piments au Fro mage a la Valli 
For Six Persons 

One long narrow green pepper, one red pepper, one cup of 
American cheese, three tablespoons of butter, six slices of bread, 
some truffles, pepper and salt. 

How to Make It. Put the peppers in ice-water. Cut the 
bread out with a medium patty cutter and stir the butter to a 
cream. Spread the bread with butter; add the cheese to the rest 
of the stirred butter and stir it until it becomes white and creamy. 
Cut off the heavy end from the green and red peppers and cut in 
small dices, also cut truffles the same way; mix it carefully to the 
cheese and scoop out the green pepper, and pack the cheese into 
the pepper. Put on ice until hard; when it is hard cut in thin slices 
and put a slice of each on the bread. Arrange in the form of a ring 
on a platter, garnish with parsley in the center and strips cut from 
the red pepper. Serve as a hors-d’oeuvre before the soup. 


Egg Sandwich with Cheese a la Blenda 

Sandwich d’CEuf au Fromage a la Blenda 
For Six Persons 

Two hard-boiled eggs, ten slices of bread, three tablespoons of 
butter, Spanish pepper for decoration, a quarter of a pound of 
Philadelphia cream cheese, cayenne pepper and salt. 

How to Make It. Stir the butter; add the cheese to the butter 
and stir it to a cream. Take away two spoons of it [cheese] for 
decoration. Add the eggs that first have been finely chopped, 
cayenne pepper, and salt; spread the mixture on five of the slices of 
bread, put the other five slices of the bread on top of the spread 
ones and press it down firmly, then cut out the sandwiches with a 


MRS. ERICSSON HAMMOND’S COOK BOOK 33 


heart cutter. If the slices of bread are large they should make 
ten sandwiches. Arrange them in the form of a ring on a platter 
and decorate them all around with the creamed cheese and with a 
rose of it in the center with a round piece of truffle on the top. 
This is served with a salad for afternoon teas or as an appetizer. 


Sandwiches with Artichokes a la Gimo 

Sandwiches d’Artichauts a la Gimo 
For Six Persons 

Six small artichoke bottoms, six slices of bread, three tablespoons 
of butter, one half pound cooked shrimps, one teaspoon of anchovy 
paste, one half cup of mayonnaise dressing, some parsley and 
truffles for decoration, pepper and salt to taste. 

How to Make It. Cut the bread out with a round biscuit 
cutter and butter them. Grind the shrimps very fine, leaving part 
of them for decoration. Stir the butter to a cream, add the 
shrimps to it, flavor it with the anchovy paste, pepper and salt. 
Fill the artichokes, and make a russe on each with some mayon¬ 
naise dressing through a fancy tube, and on top of each russe 
put a round piece of truffle. Glaze the truffle with the gelatine. 
Put an artichoke bottom on each sandwich. Decorate around the 
sandwich with stirred butter colored with finely chopped parsley, 
and around the artichoke put a fine strip of Spanish pepper. The 
sandwich can also be decorated with small diamonds and truffles all 
around. Leave in the ice-box until ready to serve. Arrange on 
the platter in the form of a ring. Garnish with unpeeled shrimps, 
and lemon around and with parsley in the center. 


Club Sandwiches a la Europeenne 

Sandwiches Club a VEuropeenne 

Cut twelve slices of bread not too thick and trim off the crust; 
grind the tongue through the machine once; to one and a half cups 
of tongue take two tablespoons of butter and stir it to a paste, flavor 
it with mustard, pepper and salt, and spread the twelve slices of 
bread with the tongue. Melt some butter in a frying pan and in 
that put six eggs, one for each sandwich, then break the yolks of the 
eggs and fry them very slowly so that they become very light; turn 
the eggs over when they are settled and fry them the same way on 
the other side. Put an egg on each of the six slices and sprin¬ 
kle with pepper and salt; put the other six on top, one on each. 
Arrange them on a platter and cut them in triangles. Garnish 
with lettuce. 


34 MRS. ERICSSON HAMMOND’S COOK BOOK 


Gherkin Sandwiches & la Digre 
Sandwiches de Cornichons a la Digre 

Take six medium-sized sour gherkins, two spoons of Parmesan 
cheese, yolks of two hard-boiled eggs, six slices of bread, three 
tablespoons of butter, pepper and salt. 

How to Make It. Chop the gherkins; mix it with the chopped 
parsley and chop it very fine; stir the butter to a cream; to two 
spoons of the butter add the gherkins with the parsley and spread 
it on the slices of bread. Cut the bread in the shape of a diamond; 
chop the yolks very fine and make a row of it in the form of a cross 
from point to point. Put the rest of the stirred butter in a paper 
bag that holds a small tube and decorate on both sides of the yolks 
and all around the sandwiches. Arrange on the platter; garnish 
with parsley. 

Rolled Brown Bread Sandwiches a la Ericsson Hammond 

Sandwiches de Pain bis en roulade a VEricsson Hammond 

Cut ten slices of thin white bread; butter them, then cut three 
slices of Boston brown bread and crumb it fine; add to it three table¬ 
spoons of butter and stir it to a smooth cream; add pepper and salt 
to taste. Coat the white slices of bread with the mixture and roll 
firmly, about three inches in length and three inches in width. 
Leave in the ice-box until cold. Arrange them on a platter in the 
form of a ring, dip a knife in hot water and split each roll about a 
half inch from the top and spread it apart about a tenth of an inch 
at the end. Decorate a daisy with the stirred butter at the end of 
the cut with a round piece of truffle. Garnish with parsley in the 
center. 

Brown and White Bread and Butter Sandwich & la Checkers 
Sandwiches de Tar tines a la Checkers 

Cut twelve slices of brown bread, two slices for each sandwich; 
stir the butter to a cream and butter six of the slices, put the 
other slices on top of each. Cut white bread that is fresh in thin 
slices and butter them, then cut off these slices of buttered bread 
small strips less than a half inch, all even width, and put them on top 
of the brown sandwich in checkers, three of the strips lengthwise 
and three across with the buttered side down, threading them in 
and out. This will make the sandwich in six checkers. Trim it 
all around and decorate it with stirred butter to taste. If these 
sandwiches are wanted smaller, cut them across triangularly. Ar- 


MRS. ERICSSON HAMMOND’S COOK BOOK 35 


range them on a platter and garnish with parsley and strips of 
green pepper. Serve for afternoon tea. 

Raisin Sandwiches a la Breta 
Sandwiches de Raisins a la Breda 
For Six Sandwiches 

Put two tablespoons of large seedless raisins on the stove and two 
tablespoons of water and let them come to a boil which will make 
them soft. Take out from them six large raisins and press them 
out flat with a knife the size of a nickel; the other raisins chop, add 
to it a small spoon of chopped almond paste and one tablespoon of 
butter; stir it to a paste. Cut six slices of bread very thin, all even 
size, and spread them with the raisin mixture and roll. Put a little 
speck of the butter in the center of each sandwich and on that put 
the pressed raisins. Decorate all around the raisins with a strip 
of stirred butter and arrange them in the form of a rose on a platter. 
Garnish with parsley. These sandwiches can be served for after¬ 
noon teas and also with the entree for dinner. 

Raisin Ribbon Sandwiches a la Astrid 

Sandwiches de Raisins en Ruban a VAstrid 
For Six Persons 

Take one cup of large seedless raisins; cut eight slices of bread all 
even size and not too thin. Soften the raisins on the stove in 
about three spoons of water and add to it a teaspoon of lemon 
juice. When cold, chop them fine; stir two tablespoons of butter 
to a cream; add the chopped raisins and spread each slice of bread 
with it about the thickness of the slices of bread, putting a slice 
of bread on the top of the other; continue to do this until the last 
slice is put on. All the slices of bread should be evenly spread so 
that one ribbon will not be wider than the other; then press it down 
firmly. Put it on a plate in the ice-box to get cold and when cold 
cut in slices about a quarter of an inch in thickness and then cut 
each slice in two, or cut them in squares or diamond shapes. Figs, 
currants, and prunes can be made in similar way. 

Rolled Almond Sandwiches a la Hildur 

Sandwiches d’Amande en Roulade a la Hildur 

Trim ten slices of bread all around all even size; stir two spoons 
of butter to a cream and spread half the slices of bread with the 
butter, then turn them over and spread the other with the mixture 
of almond paste and butter and roll, rolling the buttered part out. 


36 MRS. ERICSSON HAMMOND’S COOK BOOK 


These sandwiches can be made in different colors such as pink, 
white, and green, the green ones roll in chopped pistachio nuts, the 
white ones in finely chopped almonds, and the pink ones in almonds 
that have been colored pink. These sandwiches are served for 
afternoon teas. 


Cucumber Sandwiches a la Sylvia 

Sandwiches de Concombres a la Sylvia 
For Six Persons 

Twelve slices of bread, one cucumber, a small green pepper, two 
spoons of butter, cayenne pepper and salt. 

How to Make It. Slice the cucumber very thin and put it in 
some French dressing; leave it for about two hours and then press 
the cucumber free from the dressing. Cut twelve slices of bread 
very thin, butter the bread and sprinkle them with the green 
pepper that has been finely chopped. Put a layer of the cucum¬ 
ber slices, sprinkle with pepper, salt, and lay on top of each the 
other slices of buttered bread, trim the sandwiches all around and 
cut in triangles. Lay on top of each sandwich about six slices of 
cucumber, one resting on top of the other. Garnish with a strip 
of Spanish pepper on each side. Arrange on a platter and garnish 
with parsley in the center. These sandwiches are served with 
fish, entrees, and also for afternoon teas. 

Lettuce Sandwich a la Blanche 
Sandwiches de Laitue a la Blanche 
For Six Persons 

Twelve thin slices of bread, two tablespoons of butter, one cup of 
finely chopped green tender lettuce, juice of half a lemon, cayenne 
pepper and salt. 

How to Make It. Stir the butter to a cream; add the chopped 
lettuce, the lemon juice, pepper and salt, and spread six slices of 
the bread with the mixture; put the other slices of bread on the top 
and press it down firmly, then cut in triangular shape. Arrange 
them on a platter in a row, one resting on top of the other and 
garnish with lettuce leaves. 

Turkey Livers aux Tomatoes a la Maydell 

Foies de Dindes aux Tomates a la Maydell 
For Six Persons 

Four chicken livers, two even-sized tomatoes, six slices of bread, 
two tablespoons of grated horseradish, three tablespoons of but¬ 
ter, some water cress, pepper and salt to taste, and some truffles. 


MRS. ERICSSON HAMMOND’S COOK BOOK 37 


How to Make It. Fry the chicken livers in butter, season 
them with pepper and salt and some wine if at hand. Cut them 
in even pieces, one for each sandwich. Cut the bread in round 
pieces with a large biscuit cutter. Put the tomatoes in hot 
water and remove the skin, cutting them in slices, three from each. 
Chop part of the water cress, leaving part of it for decoration; mix 
with it the grated horseradish and the chopped chicken livers 
and then mix it with two tablespoons of butter. Spread the mix¬ 
ture thick on the round slices of bread and put on top of them slices 
of tomato and on top of the tomato in the center of each sandwich 
put the chicken livers. Color the rest of the butter with the orange 
coloring, put it in a small paper tube and decorate it with a circle 
on top of the liver and all around the tomato decorate with some 
diamonds of truffles. Arrange them in the form of a ring on a 
platter with the water cress in the center. 


Tomato Sandwiches a la Etta 

Sandwiches de Tomate a YEtta 

Cut sixteen slices of bread very thin and spread them with some 
butter; sprinkle eight of them with finely chopped cress and with 
pepper and salt. Cut hard solid tomatoes in very thin slices and 
arrange them on top of the cress and on top of that put the other 
slices of buttered bread. Trim the sandwiches all around and cut 
them in oblong shape. Arrange them on a platter in the form of a 
rose and garnish each of them with a thin slice of egg and some 
pimentos around, and with cress in the center. 


Tomatoes Glaces on Sandwich a la Mildred 

Tomates Glaces a la Mildred 

Press a can of tomatoes through a very fine strainer; add cayenne 
pepper and salt; put it in the freezer and freeze until hard; when 
hard add a cup and a half of whipped cream. Fill moulds such as 
half individual ice cream forms, birds, etc., it can also be made 
in a brick and cut in slices; leave in the freezer until ready to serve; 
dip them in warm water and turn out on sandwiches. Decorate 
them with whipped cream; put in a paper bag that holds a fancy 
tube. Serve immediately as a first course. It can also be served 
as a cold entree. Garnish with parsley. 

Sandwiches. Slice bread and cut it out with a round biscuit 
cutter or shape it according to the glaces; spread it with Philadel¬ 
phia cream cheese; to one quarter pound of cheese add a teaspoon¬ 
ful of anchovy paste, cayenne pepper and salt; put some of the 


38 MRS. ERICSSON HAMMOND’S COOK BOOK 


cheese before adding the anchovy paste in a paper bag that holds 
a fancy tube and decorate all around the sandwich with the cheese. 

Tomato Sandwiches with Cheese a la New York 

Sandwiches de Tomate au Fromage a la New-York 
For Six Persons 

Six slices of bread. One cup of grated American cheese. 
Three even-sized tomatoes. Whites of two eggs, pepper and salt. 

How to Make It. Slice the bread and cut it out with a large 
patty cutter. Spread it with butter and the grated cheese, sprin¬ 
kle with cayenne pepper and salt. Put it on a baking sheet in the 
oven for about three minutes. Skin and slice the tomatoes in even 
slices. Place one on each of the cheese sandwiches. Sprinkle it 
with cheese. Put them in the oven for the second time for about 
four minutes. During the time beat the whites of the eggs to a 
meringue. Put it in a paper bag that holds a fancy tube. Deco¬ 
rate with the meringue a ring around each and on top of the to¬ 
mato a rose. Put a dice of the tomato dipped in chopped parsley 
in center. Put in the oven for four minutes until the whites are 
light golden. Arrange on the platter and garnish with parsley. 
Serve as a savory for luncheon or dinner. 

Tongue Mustard Sandwiches a la Mathilda 

Sandwiches de Langue, Remoulade a la Mathilde 

Cut thin slices from a well-cooked tongue on a bias from the 
head part; cut as many slices as needed for the sandwiches, then cut 
twelve slices of bread, two for each sandwich. Take a half cup of 
ground tongue and mix it with two tablespoons of butter and a 
teaspoon of mustard; season with pepper and salt and stir it until 
nice and smooth, then spread it on six of the slices of bread, put 
one of the other slices of bread on top of each and butter the sand¬ 
wich on the top. Place on top of that the thin slices of tongue and 
trim the sandwiches all around then cut them in triangles. Glaze 
them with some artificial aspic and decorate them in checkers on the 
top with stirred butter. Arrange them on green lettuce leaves in the 
form of a ring on a platter and garnish with the heart of the lettuce 
in the center. These sandwiches can be served for afternoon teas. 

Chicken Sandwiches with Lettuce a la Ericsson Hammond 

Sandwiches de Poulet au Laitue a la Ericsson Hammond 

One cup of well-cooked ground chicken, twelve slices of bread, 
three tablespoons of finely chopped lettuce, four spoons of mayon¬ 
naise dressing, cayenne pepper and salt. 



Copyright, 1921, by Mrs. Ericsson Hammond 

CRAB A LA CHARLOTTA 



Copyright, 1924, by Mrs. Ericsson Hammond 

SMELTS WITH SHRIMPS A LA OCTAVIA 




















































































































































MRS. ERICSSON HAMMOND’S COOK BOOK 39 


How to Make It. Slice the bread very thin, two slices for 
each sandwich; spread the slice of bread with mayonnaise dress¬ 
ing, the rest of the mayonnaise dressing mix with the chicken 
and lettuce, season with pepper and salt and a pinch of mustard. 
Coat six of the slices of bread with the mixture; the other slices of 
bread, put one on top of each and press them down firmly; trim 
them all around and cut them out with a large heart cutter. Ar¬ 
range them on a platter and on each sandwich make a star from 
seven short strips of Spanish pepper and put a round piece of 
truffle for the center of the star. Arrange them on the platter in 
form of a ring with cress in the center. If for picnic cut them in 
oblong shape across. Sandwiches can be made the same way from 
lamb, ham, and tongue. 

Ham Sandwich a la Virginian 

Sandwich de Jambon a la Virginienne 

For Six Persons 

r 

Six slices of bread, one cup of grated Virginia ham, eight stuffed 
olives, three spoons of butter, pepper and salt to taste. 

How to Make It. Cut the bread out with a heart cutter; stir 
the butter to a cream, then add the grated ham and two olives that 
have been finely chopped. Spread the bread thin with the mix¬ 
ture; the rest put in a paper bag that holds a fancy tube. 
Decorate all around the sandwich with the ham, and in the center 
put a large rose of it, and on top of the rose put a stuffed olive. 
Arrange on a platter with the point in and the wide part out in the 
form of a ring. Garnish with parsley and serve before the soup. 

Ribbon Tongue Sandwich with Parmesan a la Bernard 

Sandwich de Langue au Parmesan a la Bernard 
For Six Persons 

Eight slices of bread, three tablespoons of butter, one cup of 
ground tongue, two tablespoons of Parmesan cheese, cayenne pepper 
and salt. 

How to Make It. Slice the bread thin and trim off the crust, 
stir the butter, add to it the cheese and then stir it to a cream. 
Add the tongue and stir it until nice and smooth, then add cayenne 
pepper and salt to taste. Coat one slice of bread with the mixture 
then put a slice of bread on top of that and coat that again and 
repeat this until you have used the eight slices of bread; press it 
together firmly and put in the ice-box to get cold, and when cold, 
slice it and cut it in diamond shape. These sandwiches are used 
for afternoon receptions and also as an appetizer. 


40 MRS. ERICSSON HAMMOND’S COOK BOOK 


Sandwich aux Goose Liver a la Sausage 

Sandwiches de Foie d’Oie a la Saucisse 

Cut six slices of bread very thin and then cut them in an oblong 
shape about three inches in width. Fill with the goose liver and 
roll. Pinch the ends together and put on a broiler and glaze with 
the brown glaze, and then with aspic so that they are nice and 
glossy. Decorate with three bands all around with whipped 
cream that has some gelatine. When ready to serve arrange them 
on a platter in the form of a rose with parsley in the center and 
chopped white aspic in between each. 

Filling. Take one goose liver and put it in a frying pan with 
two spoons of sherry if at hand, if not substitute with stock. 
Add one tablespoon of butter and pepper and salt. Cook the liver 
until well done, chop it fine and press it through a fine strainer; 
add some pepper and salt, stir in a saucepan on ice and add two 
tablespoons of stirred butter, one spoon of chili sauce, and two 
spoons of whipped cream. 

Chicken Lettuce Sandwiches a la Rudolf 

Sandwiches de Poulet au Laitue a la Rudolf 

Take a small head of lettuce, eight slices of bread, one cup of 
ground chicken, two tablespoons of butter, one tablespoon of lemon 
juice, pepper, mustard and salt. 

How to Make It. Stir chicken, lemon juice, pepper, salt and 
mustard together and spread the slices of bread with this mixture. 
Press the lettuce leaves on a napkin and put a lettuce leaf on each of 
the four sandwiches; put the other slices of bread one on top of each. 
Press them firmly, trim them all around and cut each sandwich in 
two across. Arrange each on a lettuce leaf on a platter with the 
heart of the lettuce in the center and decorate with a cross of 
Pimentos on each sandwich. 

Sturgeon Sandwiches a la Theodore 

Sandwiches d’Esturgeon a la Theodore 

One quarter pound of sturgeon, two green peppers, six slices of 
bread, two tablespoons of butter, a half teaspoon of anchovy 
paste, cayenne pepper and salt. 

How to Make It. Cut the bread out with a round medium 
patty cutter; chop the green peppers fine. Cut six thin slices 
from the sturgeon and roll; glaze them with some aspic and deco¬ 
rate a star of truffles on each; the rest of the sturgeon chop; mix 
it with the butter and anchovy paste; spread the bread with it 


MRS. ERICSSON HAMMOND’S COOK BOOK 41 


and decorate all around the sandwiches with the finely chopped 
green peppers. In the center put the rolled sturgeons. 

Crab a la Charlotta 

Crabe a. la Car lot ta 

Put small Charlotta moulds on ice; glaze with aspic and deco¬ 
rate on each a daisy of truffle; glaze again on the decoration; line 
with the cream. To one cup of cream add three tablespoons of 
dissolved Cox’s gelatine; fill them with crab meat that has been 
shredded fine flavored with lemon, pepper, and salt; spread with 
the cream on the top; leave on ice until settled. Spread slices 
of bread with anchovy paste and butter mixed, shape of the 
forms; dip them in warm water and turn them out on the sand¬ 
wiches. Arrange them in the form of a rose on a platter; garnish 
in the center with a vegetable rose and around with the small crab 
claws and quarters of lemons as the illustration shows. 

Smelts With Shrimps a la Octavia 

Eperlans aux Crevettes a VOctavia 

Secure small fresh smelts, one for each portion; cut the head and 
tail off, split them open in the front and remove the inside; pick 
out all the small bones; rinse them in cold water. Leave them on 
a buttered pan with the skin down; fill them with a shrimp mousse, 
and roll. [See recipe Shrimp Mousse a la Europeenne in my large 
book, The Swedish, French, American Cook Book, on page 113.] 
Put a shrimp tail in each end of the roll; put a half cup of fish 
broth in the pan and cook them in the oven with a tight cover 
from six to eight minutes. Leave to get cold and then glaze 
them with aspic. Arrange them on round slices of bread that 
have been spread with anchovy paste and butter mixed. Decorate 
them all around with whipped cream through a fine paper tube and 
with strips of green pepper or unpeeled shrimps around; garnish 
with a quarter of lemon between each. Serve as an appetizer. 

Crab in Tomato Aspic a la Walde 

Crabe en Aspic de Tomates a la Walde 

Put small individual ring moulds on cracked ice; fill them with 
a tomato aspic; leave until it is settled. When settled dip them 
in warm water and turn them out on round slices of bread that 
have been spread with shredded crab meat and butter; fill crab 
meat in the center mixed with Aurorian sauce; in the center of the 
filling sprinkle with chopped truffles. Arrange them in the form 
of a ring on a platter; garnish with parsley in the center and with 
crab claws all around as the illustration shows. 


Salads 


I am here giving you recipes for a large number of salads, mayon¬ 
naises, and cold sauces in which a larger or a small amount of may¬ 
onnaise is used, and those salads and sauces could not be made 
without oil. Often they are not made at all because of the high 
price of olive oil and therefore I know you will be pleased to learn 
that in place of the olive oil, Mazola Oil can be used and with bet¬ 
ter results. 

You have noticed me here at the school using no other oil but 
Mazola —my students often remark what a wonderful flavor my 
sauces and salads have. The dressings are made with much less 
trouble, as the olive oil so often curdles the dressings. If you 
follow my recipes for mayonnaise as I have explained it to you, 
you will be able to make the finest mayonnaise with Mazola in 
five minutes. There is no other oil I know that could take its 
place and it is also good for shortening in place of butter. Mazola 
also proves to be excellent for frying, superior to lard and animal 
fat. Mazola oil being a pure vegetable oil, it gives no taste of fat. 

Tomato Salad a la Thorelli 

Salade de Tomates a la Thorelli 

Select small, even-sized tomatoes; put in hot water for two 
minutes, take off the skin carefully, cut them in halves across; 
scoop out a little from the tomato, form them in oblong shape. 
Fill with cream cheese; place them on a platter with the filled side 
down and glaze with red tomato glaze; make two little holes in 
each tomato for the handle. Lay them on thin slices of tomatoes 
on a bed of crisp lettuce; arrange in a ring on a platter close to¬ 
gether and in the center serve Aurorian sauce. Decorate with the 
rest of the cream cheese, put it through a fancy tube making a 
streamer from in between the tomatoes in a half-circle down to the 
platter; put a round piece of truffle on the end of each; glaze the 
truffles with a drop of aspic. When ready to serve put a handle of 
crisp green pepper in each tomato tied with a bow of white ribbon. 

Howto Make The Cream Cheese Filling. Stir two table¬ 
spoons of butter until smooth; add a quarter pound of Philadel¬ 
phia cream cheese; stir to a cream; add cayenne pepper and salt to 

42 


MRS. ERICSSON HAMMOND’S COOK BOOK 43 


taste and two tablespoons of dissolved Cox’s gelatine; last add 
three tablespoons of whipped cream. 

Tomato Salad with Cucumbers a la Elvira 

Salade de Tomates aux Concombres a VElvira 

Peel one long narrow cucumber, cut a long strip out from the 
side of the cucumber, scoop it out, just leaving the solid part of the 
cucumber and stuff with green pepper. Stir three spoons of butter 
to a cream; add to it a green pepper that is finely chopped with 
two teaspoons of finely chopped parsley; season it with some 
lemon juice, pepper, and salt. Fill the cucumber and put the 
piece cut out back to its place; leave on the ice until hard, then 
dip a knife in hot water and slice the cucumber in thin slices. Line 
the salad bowl with chopped lettuce; cut in thin slices three 
tomatoes that first have been peeled and arrange them in the 
salad bowl, high in the center and lower at the sides; raise all 
around the stuffed slices of cucumbers one resting on top of the 
other. Pour some French dressing over the tomatoes and sprinkle 
it with finely chopped green pepper and in the center put the 
small heart of the lettuce. This is a very refreshing and delicious 
salad and is served with any kind of hot or cold fish or cheese 
dishes. 

Tomato Salad with Celery a la Barnegat 

Salade de Tomates au Celeri a la Barnegat 

Secure nice even medium-sized tomatoes, put them in hot water, 
remove the skin carefully not to cut the tomatoes at all, then cut 
the tomatoes in halves across and scoop them out, leaving space 
for the filling; sprinkle them with finely chopped parsley and fill. 
Spread on top of them thick mayonnaise dressing and sprinkle them 
with finely chopped green and red peppers; put in each a handle of 
green and red peppers. Place them on lettuce leaves in the form 
of a ring on a platter with the heart of the lettuce in the center 
and sprinkle the lettuce with some well-seasoned French dressing 
just before serving. 

Filling. Scrape nice white celery, put it in ice-water until it 
becomes crisp, cut it in very small dices and to one cup of celery 
mix one spoon of mayonnaise dressing. 

Tomato Salad with Green Pepper a la Laura 

Salade de Tomates au Piments a la Laura 
For Six Persons 

Six small tomatoes, one cup of mayonnaise dressing well sea¬ 
soned, a small head of lettuce, and two green peppers. 


44 MRS. ERICSSON HAMMOND’S COOK BOOK 


How to Make It. Put the tomatoes in hot water one by one 
not allowing them to get soft or hot; remove the skin carefully, 
cut off the top part on each tomato and scoop out carefully to give 
a place for the filling. Leave in the ice-box until cold; cut some 
strips of green peppers for decoration, the rest of the pepper chop 
with some lettuce and cut the slices of tomatoes that were cut 
off the top in small dices; mix it with the green pepper and lettuce; 
squeeze some lemon juice on it and to one cup mix one full table¬ 
spoon of thick mayonnaise dressing. Fill the tomatoes and 
spread on top mayonnaise dressing. Decorate each tomato 
with a large daisy of truffle and a small strip of green pepper 
around. Arrange them on lettuce leaves in the form of a ring 
on a platter and in between each tomato put a strip of the green 
pepper reaching over the lettuce to the edge of the platter and in 
the center put the heart of the lettuce that first has been left in 
ice-water to become crisp. Sprinkle some well-seasoned French 
dressing on top of the lettuce just before serving. 

Tomato Salad with Asparagus a la Rigoletto 
Salade de Tomates aux Asperges a la Rigoletto 

Secure nice even-sized high but small tomatoes; dip them quickly 
in hot water and remove the skin; be careful not to let them become 
soft; then cut a slice from the top of each tomato and scoop out 
the center carefully, leaving the shell; sprinkle them with finely 
chopped parsley. Cut cooked asparagus tips about two inches in 
length; put a half teaspoon of mayonnaise dressing in each 
tomato and raise the asparagus in to the tomato with the top up, 
the same number in each tomato, five or six according to the size 
of the tomato and the asparagus. Arrange them on lettuce 
leaves in the form of a ring on a platter and in the center put the 
heart of the lettuce. This salad can be served with any kind of hot 
or cold dish. 

Tomato Salad with Cucumber a la Rosalina 

Salade de Tomates aux Concombres a la Rosalina 
For Six Persons 

Two medium-sized cucumbers, three tomatoes, a small head of 
lettuce, two spoons of mayonnaise dressing, and one cup of French 
dressing. 

How to Make It. Peel the cucumbers and cut six long strips 
of the cucumber for decoration; the rest of the cucumber remove 
the seeds and cut them in very small dices and leave all the cucum¬ 
bers in well-seasoned French dressing. Dip the tomatoes in hot 


MRS. ERICSSON HAMMOND’S COOK BOOK 45 


water, remove the skin carefully; do not cut the tomatoes in any 
way; leave them in the ice-box until cold; wash the lettuce well and 
put it in water with ice until it becomes crisp. Cut the toma¬ 
toes in halves lengthwise and scoop out, leaving room for the 
filling. Arrange the lettuce in the form of a ring on a platter; put 
a slice of the cucumber on the lettuce, one for each half of the 
tomato; place the tomatoes on top of the cucumber with the wide 
part in and the top part of the tomato out. Fill them with the 
cut-up cucumbers; put the mayonnaise dressing in a paper bag 
that holds a fancy tube and make a rose in the center of each on 
top of the cucumbers; put a handle in the tomatoes made from a 
strip of lemon or orange peel and in between each decorate with a 
strip of the cucumber resting on the lettuce down to the platter, 
and in the center of the ring put the heart of the lettuce. Just be¬ 
fore serving sprinkle the lettuce with some of the French dressing. 

Tomato Pea Salad a la Teckla 

Salade de Tomates aux Petits Pois a la Teckla 

Secure even, medium-sized tomatoes, put them in hot water for 
a second and remove the skin; cut the tomatoes in halves across 
and scoop them out, leaving room for the filling. To six tomatoes 
take two cups of well-cooked small green peas; mix them with some 
mayonnaise dressing, leaving some out for decoration. Fill the 
tomatoes with the peas and spread with mayonnaise dressing on 
the top. Decorate a daisy of truffle on each and all around the 
tomato between the tomato and the filling put a row of the peas. 
Slice a solid crispy head of lettuce in six slices; arrange them in the 
form of a ring on a platter and on top of the slices of lettuce place 
the tomatoes. Fill with mayonnaise dressing in the center. Serve 
with any kind of meat or cheese dish. 

Tomato Salad with Cream Cheese a la Philadelphian 

Salade de Tomates au Fromage a la Creme 6 la Philadelphienne 

Secure very tiny tomatoes (prune size); put them in hot water 
for a second and remove the skin; leave in the ice-box until cold. 
Also peel two even-sized tomatoes, cut three slices from each 
tomato. Arrange in the form of a ring on a platter lettuce leaves 
that first have been thoroughly washed and put in ice-water to be¬ 
come crisp; on top of the lettuce put the slices of tomatoes. Stir a 
tablespoonful of butter to a cream; add to it a small package of 
Philadelphia cream cheese; put it in a paper bag that holds a 
ribbon tube and decorate all around the tomato slices a ribbon of 
the cream cheese. Sprinkle the little tomato slices with finely 


46 MRS. ERICSSON HAMMOND’S COOK BOOK 


chopped parsley and put a stem from parsley in each little tomato; 
place one on each decorated slice and in the center of the ring of 
tomatoes fill with Aurorian sauce and with the heart of the lettuce. 
This is a complete salad. 

Artichoke Salad with Grapes a la Dewey 

Salade d’Artichauts aux Raisins a la Dewey 
For Eight Persons 

Five even-sized artichokes, one half pound of grapes, one cup 
of thick mayonnaise dressing, one head of crisp lettuce, and mara¬ 
schino cherries for decoration. 

How to Make It. Put the artichokes in hot water with a 
pinch of baking soda and two tablespoons of salt and let cook from 
thirty-five to forty minutes. Take them off and leave them on a 
board until cold. When cold cut in halves lengthwise, leaving one 
whole for decoration. Remove the fluffy part that is around the 
heart and some of the small leaves from the inside, leaving a space 
for the filling. Take the lettuce that has been left in ice-water to 
become crisp, press it out on a linen cloth; arrange the lettuce in 
the form of a ring on a platter one leaf for each half artichoke and 
in the center put the whole artichoke, forming the other in a ring 
around with the wide end in and the point out and fill. 

Filling. Dip the grapes in hot water and remove the skin and 
pits, cut them in four lengthwise; mix with a spoon of mayonnaise 
dressing and fill. The rest of the mayonnaise dressing put in 
a paper bag that holds a fancy tube. Decorate a heavy strip 
along the artichoke and decorate all around with maraschino 
cherries and a half of a maraschino cherry in the center of each. 
Arrange a crisp lettuce leaf in between each and around the arti¬ 
chokes in the center. Garnish with little even slices of maraschino 
cherries here^and there. 

Artichokes with Mayonnaise a la Brigitta 

Artichauts, Mayonnaise a la Brigitta 

Five even-sized artichokes, one cup of thick mayonnaise dress¬ 
ing, one head of crisp lettuce, and Spanish pepper for decoration. 

How to Make It. Put the artichokes in hot water with a 
pinch of baking soda and two tablespoons of salt and let cook from 
thirty-five to forty minutes. Take them off and leave them on a 
board until cold and when cold cut in halves lengthwise, leaving one 
whole for decoration. Remove the fluffy part that is around the 
heart and some of the small leaves from the inside, leaving a space 
for the filling. Take the lettuce that has been left in ice-water to 


MRS. ERICSSON HAMMOND’S COOK BOOK 47 


become crisp, press it out on a linen cloth; arrange the lettuce in the 
form of a ring on a platter one leaf for each half artichoke and in the 
center put the whole artichoke, forming the other in a ring all 
around, with the wide end in, the point out. Put heavy rich mayon¬ 
naise dressing in a paper bag that holds a fancy tube and fill each 
artichoke (that first must be ice cold) with the mayonnaise dressing. 
Decorate all around with the fine-cut strip of Spanish pepper and 
in between each artichoke put a small crisp lettuce leaf and be¬ 
tween the artichokes and artichoke arrange the lettuce leaves one 
resting on top of the other. 


Jerusalem Artichoke Salad with Mayonnaise Dressing a la Oden 

Salade de Topinambours, assaisonnement de Mayonnaise, a l’Oden 

Secure even-sized artichokes; peel them evenly around, put them 
in three cups of water with the juice of a lemon, a tablespoon of 
sugar, and let them cook until tender, then leave in the water un¬ 
til cold; scoop them out, leaving room for the filling and fill with 
heavy mayonnaise dressing. Put the mayonnaise dressing in a 
paper bag that holds a leaf tube and make on top of each a rose 
with a round piece of truffle for the center. Place them on slices 
of tomatoes on top of crisp lettuce that has been formed in a ring 
on a platter and in the center of the platter put the heart of the 
lettuce. Just before serving sprinkle it with some French dressing 
and decorate it with little strips of Spanish pepper all around on 
the lettuce. This salad must be served very cold. 


Jerusalem Artichoke Salad with Beets a la Claudia 

Salade de Topinambours aux Betteraves a la Claudia 

Allow one Jerusalem artichoke for each portion. Secure medium, 
even-sized ones, peel them and trim them in a round shape the size 
of a small tomato; put them in three cups of water, juice of one 
lemon, a teaspoon of salt and one tablespoon of sugar and let 
them cook until tender, then leave in the water until cold. With 
a potato scooper scoop them out, leaving room for the filling and fill 
with mayonnaise. Arrange lettuce in the form of a ring on a 
platter and place on the lettuce slices of pickled beets and on top of 
the beets put the artichokes with the filled side down; cut a piece 
from the top, narrow at each end and wider at the center, and put a 
piece of pickled beet in place of it. Stir two tablespoons of butter 
to a cream and decorate with it in the form of checkers on the top 
of the beet and all around the checkers put a narrow strip of the 
butter colored lightly green and drip a little aspic on top of the 


48 MRS. ERICSSON HAMMOND’S COOK BOOK 


decoration in center of platter with mayonnaise sprinkled with 
truffles. 


Jerusalem Artichoke Salad a la Brissena 

Salade de Topinambours a la Brissena 
For Six Persons 

One half quart of string beans, three tomatoes, seven artichoke 
bottoms, one cup of French dressing, one head of lettuce. 

How to Make It. Trim the beans all around and cut them 
across in thin slices and cook them well, and very green, time 
about fifteen minutes. Put the artichoke bottoms in a saucepan 
with a cup of water, juice of a half lemon, a pinch of salt and 
pepper. Let cook and leave in the juice until cold. Slice the 
tomatoes (seven slices). The rest of the tomato cut in Julienne 
style. Dress the platter with the best part of the lettuce that has 
been washed and left in ice-water until crisp. Put a slice of tomato 
on each lettuce leaf, in form of a ring on the platter. Put on 
top of the slices of the tomato one of the artichoke bottoms, leaving 
the hollow part up. Fill the artichokes with the string beans that 
have been drenched in the French dressing, and on top of each 
decorate with a cross of Spanish pepper. Fill the center of the 
ring with the rest of the lettuce that is cut in fine strips, mix 
with the tomatoes. Dress in pyramid style. Pour over the rest 
of the dressing, and then put the heart of the lettuce in the center. 
This salad can be served with any kind of meat, birds, or cheese, 
cold or hot. 


Jerusalem Artichoke Salad a la Auroria 

Salade de Topinambours a l’Aurore 

Secure even-sized Jerusalem artichokes, cut them evenly around, 
peel, and scoop them out. Cut a thin slice from the side so they lie 
steady; put them in a saucepan with sufficient water to cover 
them, pepper, salt, some lemon juice, and a pinch of sugar; let 
them cook until tender, time from ten to fifteen minutes, then 
leave in the juice until cold. For the filling, cut artichokes in very 
small dices, put them in the liquid that the other artichokes have 
cooked in and cook from ten to fifteen minutes, also leave in the 
juice until cold. Chop parsley very fine; mix it with the cut-up 
artichokes, add to that two tablespoons of Aurorian sauce; mix 
gently and fill the artichokes; sprinkle them with finely chopped 
parsley. Arrange the lettuce in the form of a ring on a platter 
(that first has been washed and left in ice-water to become crisp); 
put the artichokes on the lettuce and in the center fill with Aurorian 


MRS. ERICSSON HAMMOND’S COOK BOOK 49 


sauce and the heart of the lettuce, and on top of each artichoke 
decorate around the edge with a very fine strip of Spanish pepper 
and with a rose of mayonnaise dressing in the center with a round 
piece of truffle on the top. 


Jerusalem Artichoke Salad with Tongue a la Tyra 

Salade de Topinambour, Langue a la Tyra 

Secure even-sized artichokes; peel them evenly around, put them 
in three cups of water with the juice of one lemon and a tablespoon 
of sugar and let them cook until tender, then leave in the water 
until cold; scoop them out, leaving room for the filling. Slice well- 
cooked smoked tongue in thin slices; cut out round pieces with a 
round fluted biscuit cutter, a cover for each artichoke; with a 
small tube cut a hole for the handle in each. Cut green peppers in 
small strips, leave in ice-water until crisp, for the handle. Place 
the artichokes on thick slices of tomatoes that have been placed on 
crisp lettuce leaves in the form of a ring on a platter. Cut in 
strips [Julienne style] a cup and a half of tongue and add to it 
two tablespoons of mayonnaise dressing; fill the artichokes; put 
the slice of tongue on for the cover, glaze them with a little aspic 
and put the handle in from the green pepper. Serve in the center 
Aurorian sauce with the heart of the lettuce and in between put a 
small lettuce leaf. 


Apple Lettuce Salad a la Julienne 

Salade de Laitue aux Pommes a la Julienne 

One quart of apples, one head of lettuce, three cups of may¬ 
onnaise dressing, and two pimentos. 

How to Make It. If the apples are small, cut four apples in 
four; peel them, remove the inside of the apples and put them on 
the stove to cook in one and a half cups of water, one cup of 
sugar, and the juice of a lemon. When they are cooked, leave them 
in the juice until lukewarm; take up, put them on a platter, 
shape them in the form of a small apple; place them on a broiler, 
glaze them with red glaze [see Red Glaze]; put in each of them a 
stem of parsley. Make the mayonnaise dressing [see recipe 
Mayonnaise Dressing]. The rest of the apples peel, remove the 
inside part, and cut in small strips [Julienne style], also cut the 
lettuce the same way, that first has been washed well and left in 
ice-water to become crisp; save the heart of the lettuce and the 
best leaves for decoration, also cut the pimento the same as the 
apples and lettuce; mix it all together and add to it a cup and a 


50 MRS. ERICSSON HAMMOND’S COOK BOOK 


half of mayonnaise dressing. Dress the salad bowl with the 
lettuce leaves; fill the bowl with the salad in the form of a pyramid; 
spread the top of it with the dressing and sprinkle it with finely 
chopped truffles. In the center of the salad put the heart of the 
lettuce and all around decorate with the small red apples. This 
salad is served with any kind of meat, fish, or cheese dish. 


Apple Grape Salad a la Presilla 
Salade de Pommes aux Raisins a la Presilla 
For Six Persons 

Three apples, one pound of grapes, a half cup of mayonnaise 
dressing, six maraschino cherries, a small head of lettuce, and one 
large seedless orange. 

How to Make It. Select the apples all even sizes, cut them 
in halves lengthwise, peel them and scoop them out well, leaving a 
thin shell. With a knife scallop the edge all around. Fill the 
apples, put the rest of the mayonnaise dressing in a paper 
bag that holds a fancy tube, make a rose of the dressing, one 
on each, and in the center put a half of a maraschino cherry. 
Arrange them on a thin slice of orange placed on a lettuce leaf on 
the platter in the form of a ring. Put in the center the heart of 
the lettuce and small lettuce leaves raised in between each apple. 
The rest of the maraschino cherries cut in thin slices and stick it all 
around on the slices of oranges. This salad can be served plain or 
can also be served with any kind of a hot or cold dish. These apples 
are also delicious when filled with meat such as tongue, chicken, 
sweetbreads, or birds of any kind. Cut the cooked meat in narrow 
strips [Julienne style]; mix it with same amount of apples cut simi¬ 
lar way. To one cup add two tablespoons of mayonnaise dress¬ 
ing. It then gets the name from the meat they are filled a la 
Presilla. 

Filling. Dip the grapes in hot water, remove the skin and pits. 
Cut them in four lengthwise, also cut some of the scooping from the 
apples in similar style. Mix with mayonnaise dressing, one spoon 
to the cup. 


Apple Salad with Grapes a la Gimo 

Salade de Pommes aux Raisins a la Gimo 

Peel, core, and cut even-sized apples in thick slices, three from 
each apple; cook the slices of apples in a syrup made from two cups 
of water, two cups of sugar juice, and one lemon with some of the 


MRS. ERICSSON HAMMOND’S COOK BOOK 51 


rind; cook them quickly with a tight cover and color a trifle with 
the fruit coloring to make them pink. When they are cooked, 
take off the fire; add one and a half cups of boiling hot water and 
let the apples get cold in their own syrup; take them up and put 
them on a platter to drain. Arrange lettuce leaves in the form 
of a ring on a platter and on top of the lettuce form the apples one 
on top of the other close to the center, but leaving room for the 
grape filling. In the meantime dip one pound of grapes in boiling 
hot water, remove the skin, and cut them in four lengthwise; take 
out the seeds and to this pound of grapes add two tablespoons of 
thick mayonnaise dressing and fill the center of the platter. Deco¬ 
rate it in the center with finely chopped maraschino cherries 
and the heart of the lettuce. This is a beautiful fruit salad. 


Pineapple Salad with Grapes a la Princess 

Salade d’Ananas aux Raisins a la Princesse 

Two medium-sized pineapples, one head of lettuce, one pound 
of green grapes, and two cups of mayonnaise dressing. 

How to Make It. Cut off the tops from the pineapples and 
peel them. For decoration cut one of the pineapples in halves, then 
cut it in quarters, cut each quarter in three, and cut them all in 
halves across, making twenty-four pieces. The other pineapple 
cut in halves, cut away all the hard part, then slice it in thin slices 
and cut it in strips [Julienne style]; take a head of lettuce that has 
been left in ice-water to become crisp; select the best leaves for 
decoration of the platter, the rest cut in strips the same as the 
pineapple [Julienne style]; mix pineapples and lettuce together, 
also the green grapes that first have been dipped in hot water 
and the skin removed; cut each grape in six lengthwise; mix it all 
together and add to it two tablespoons of thick, well-seasoned 
mayonnaise dressing. Dress the platter with the lettuce leaves 
and in the center put the salad, forming it high the shape of a 
pyramid; coat it heavily with mayonnaise dressing and decorate 
all around with the pieces of pineapples, with the wide end in 
and the point out. Decorate each with some orange glaze 
put in a paper bag that holds a very small tube; in the center 
of the salad put the small heart of the lettuce and make four 
large daisies of truffles with a yellow center, one opposite the 
other. Put water on the stove with salt and baking soda and when 
boiling dip the tops of the pineapples in it to bring out the green. 
When cold pick it apart, one leaf from the other, and take out 
twenty-four of the prettiest and greenest leaves; put them in 
between each piece of pineapple. 


52 MRS. ERICSSON HAMMOND’S COOK BOOK 


Prune Salad a la Florence 

' Salads de Pruneaux a la Florence 

Secure very large prunes; wash them, let them soak for a 
few hours. Put one pound of prunes in two quarts of water; let 
them cook slowly until they are done; add the juice of a lemon, 
the rind, and a half cup of sugar, let them cook again in their juice. 
Let stand until cold, when cold open the prunes on the side; 
remove the stone and stuff; glaze the prunes with some aspic on 
both sides of the filling and around in between the prunes and the 
filling put a fine strip of Spanish pepper. Slice unpeeled red 
apples in thin slices; with a small cutter cut out the hard part of 
the center from each, spread with mayonnaise; arrange crisp 
lettuce in the form of a ring on a platter; on top of the lettuce 
place the slices of apples which should be all uniform size. Place 
the prunes one on each side of apple and in the center fill with 
Aurorian sauce; garnish with the heart of the lettuce and with long 
streamers of cut Spanish pepper in between each prune across the 
bed of lettuce. 

Filling. Stir one spoon of butter to a cream; add to it a quarter 
pound of Philadelphia cream cheese, cayenne pepper and salt; 
when mixed add one spoon of whipped cream. When filling the 
prunes put the cheese in a paper bag that holds a fancy tube. 


Peach Salad a la Luella 

Salade de Peches a la Luella 

Secure large peaches, peel them and cut them in halves length¬ 
wise; remove the stones. (Try to have them all even size, a half 
peach for each portion.) If four peaches put them in two cups 
of water, three spoons of sugar, juice of a half lemon, and let them 
cook until they are tender; leave in the juice until cold. In the 
meantime dip a half pound of green grapes in hot water; remove 
the skin and pits; cut them in four lengthwise. Cut large apples 
in thin slices, one slice for each half apple; cut out the hard part 
of the apple from the center with a small cutter and scallop the 
slices of apple all around; spread it thin with mayonnaise. Ar¬ 
range them on a bed of lettuce in the form of a ring on a platter; 
clip the lettuce all around evenly; place a peach on each of the 
slices of apples and fill them with the grapes that have been 
mixed with a trifle of thick mayonnaise. Decorate the peaches 
all around with a streamer of whipped cream that has been mixed 
with some gelatine and in the center of the grapes put a rose of 
mayonnaise dressing with a truffle center and in the center of 


MRS. ERICSSON HAMMOND’S COOK BOOK 53 


the platter fill with a cream of mayonnaise. Garnish with small 
lettuce leaves and with the heart of the lettuce. 

Pineapple Strawberry Salad a la Ericsson Hammond 

Salade d’Ananas aux Fraises £ 1’Ericsson Hammond 

One head of lettuce, one pineapple, one box of fresh straw¬ 
berries, and two cups of mayonnaise dressing. 

How to Make It. First wash the lettuce well, put it in 
water with ice to become crisp; save the heart of the lettuce for 
decoration. Cut the top off” from the pineapple, peel, and cut it 
in even slices, one slice for each portion; take two biscuit cutters, 
first cut it out with a large one so each ring will be in uniform size, 
then with a small cutter cut out the center; the ring should be 
about three quarters inch in width all around. Pick and wash the 
strawberries; select the small, even-sized ones; split them in halves; 
decorate with the half strawberries on top of the rings of pineapple 
with the width of the strawberry in and the point out. Dress all 
of the rings the same way; place them on lettuce that has been 
nicely arranged in the form of a ring on a platter; with the scissors 
clip the lettuce evenly around. Put half of the mayonnaise 
dressing in a paper bag that holds a fancy tube; squeeze it into the 
center of each ring of pineapple, forming a rose, and on top of that 
put a round piece of truffle. Cut the rest of the pineapple in 
strips [Julienne style], also cut the strawberries [if large cut them in 
eight lengthwise, if small in quarters]; mix with that a small amount 
of cut short shredded lettuce; to three cups of the salad add three 
tablespoons of mayonnaise dressing. Sprinkle the salad with 
chopped pistachio nuts. Serve for lunch or dinner. 

Pear Salad a la Barnegat 

Salade de Poires a la Barnegat 
For Six Persons 

One quart of pears, one head of lettuce, some lemon juice, 
mayonnaise dressing, and truffles for garnishing. 

How to Make It. Take four pears for decoration, cut each 
pear in four lengthwise. Peel them evenly and scoop all the hard 
part. Put them in two cups of water with juice of half a lemon and 
let them cook until soft, even if they are soft pears cook them for 
about ten to fifteen minutes. Leave in the juice to get cold; put them 
on a broiler with the smooth sides up and glaze with an orange glaze. 
The rest of the pears cut in small strips [Julienne style] and be care¬ 
ful not to take the inside hard part of the pear. Also cut in Julienne 
style the lettuce that has first been put in ice-water to become crisp, 


54 MRS. ERICSSON HAMMOND’S COOK BOOK 


save the best part of the lettuce for the decoration of the salad. 
Mix the pears and lettuce with some mayonnaise dressing. Dress 
the salad bowl with lettuce; dish the salad in the form of a pyramid 
and spread it with the dressing on the top. Sprinkle it with chop¬ 
ped green peppers, parsley, or truffles. Put the heart of the lettuce 
in the center. Arrange the glazed pears all around with the 
pointed end up and the wide part down resting on the lettuce. 
Put a green leaf in each pear. This salad can be served plain or 
with any kind of cold or hot meat or cheese dish. 

Alligator Pear Salad a la Mauro 

Salade de Poires d’Avocat a la Maure 

Two alligator pears, two oranges, one grapefruit, one cup of 
mayonnaise dressing, a small head of lettuce, and truffles for 
garnishing. 

How to Make It. Peel a long narrow alligator pear, cut it in 
halves across and remove the pulp. Slice it in rings, across each ring 
about a half inch in thickness. Take the head of lettuce that first 
has been left in ice-water to become crisp and arrange it in the 
form of a ring on a platter. Cut one and a half inches out of each 
ring of the pear and lift them carefully on a platter with the 
closed part in, in the form of a horseshoe, and sprinkle them with 
some lemon juice. The rest of the alligator pear cut in small 
strips Julienne style and mix with some mayonnaise dressing. 
Divide and fill in each. Feel and cut the oranges and grape¬ 
fruit in small even clifts and arrange them across in the horseshoe 
every other orange and grapefruit close together. Stir the butter 
to a cream and color it a trifle with the orange coloring. Put it 
in a paper bag that holds a fine tube and decorate all around the 
pear, making it look more like a horseshoe. For nails put a dot of 
butter with a speck of truffle on each. In the center of the platter 
put the heart of the lettuce. 

Alligator Pear Salad a la Ingeborg 

Salade de Poires d’Avocat a VIngeborg 
For Six Persons 

Two alligator pears. One pound of grapes. Twelve maraschino 
cherries. One head of lettuce and some aurorian sauce, two 
large seedless oranges. 

How to Make It. First wash the lettuce well and leave it in 
ice-water until crisp. Peel the oranges and slice each into four 
pieces. Peel the alligator pear. Cut it in halves lengthwise. 
(Be careful not to break it.) Remove the pulp inside. Cut each 



Copyright, 1924, by Mrs. Ericsson Hammond 

BANANA SALAD AND GREEN PEPPER A LA VALENTINE 



Copyright, 1924, by Mrs. Ericsson Hammond 

ASPARAGUS SALAD WITH MUSHROOMS A LA KERMIT 
















































































MRS. ERICSSON HAMMOND’S COOK BOOK 55 


half in two and squeeze some lemon juice over the pear. Stand 
them on the slices of oranges that first have been placed on the 
lettuce leaf, forming them in a ring on a platter. Dip the grapes 
in hot water, removing the skin. Cut them in quarters and remove 
the pits. Fill the quarters of the alligator pear with the grapes. 
Then you put a maraschino cherry in the center of each and all 
around. Decorate with thin slices of the maraschino cherries. 
Fill with the Aurorian sauce and in the center garnish with the 
heart of the lettuce. 

Alligator Pear Salad a la Irene 

Salade de Poire d’Avocat a la Irene 
For Six Persons 

One alligator pear, two large apples, two seedless oranges, one 
large cup of mayonnaise dressing, and one small head of lettuce. 

How to Make It. Wash the lettuce well and put it in ice- 
water to become crisp. Peel the alligator pear and cut it in small 
strips Julienne style; mix with it the juice of half a lemon then with 
a half cup of mayonnaise dressing. Cut each apple in four', 
lengthwise; peel them with a fluted knife, scoop them out, leaving 
a shell. Fill them with the mayonnaise dressing. Arrange the 
lettuce on the platter in the form of a ring, put on top of it thin 
slices of the oranges. Place the filled apples on the orange slices 
with the filling down and the fluted side up; put in the center the 
alligator pear in form of a pyramid. The rest of the mayonnaise 
dressing color with the butter coloring the shade of orange. Deco-! 
rate with it on the apples, forming a net; clip the lettuce evenly 
around. Leave in the ice-box until ready to serve. Serve for 
lunch or dinner. 


Orange Grape Salad a la Evelyn 

Salade d’ Oranges aux Raisins a VEvelyn 
For Six Persons 

Three medium-sized oranges, one pound of grapes, a head of 
lettuce, and one cup of Philadelphia cream cheese dressing. 

How to Make It. Wash the oranges and wipe them; cut them 
in halves across and cut them all around, leaving a tenth of an inch 
of the meat around in the orange; scoop out the rest; scallop all 
around the edge and fill with grapes that first have been dipped in 
hot water, skins removed, and the seeds taken out; cut the grapes 
in four lengthwise. Arrange the lettuce that has been left in ice- 
water until crisp, pick out the even-sized lettuce leaves; form them 
in a ring on a platter one leaf for each half orange; stand them on 


56 MRS. ERICSSON HAMMOND’S COOK BOOK 


the lettuce and decorate them on the top with the cream cheese 
dressing by putting it in a paper bag that holds a fancy tube. 
[If wanted this can be colored a trifle with the pistachio coloring.] 
Ornament it all around on top of the grapes against the edge of 
the orange and in the center make a large rose of it; put on top of 
each rose a half maraschino cherry; raise one of the smaller lettuce 
leaves in between each orange and in the center of the platter put 
the heart of the lettuce. Just before serving sprinkle the lettuce 
with some French dressing. This is a complete salad and can be 
served for lunch or dinner. 

Cauliflower Banana Salad a la Florida 

Salade de Choufleur aux Bananes a la Florida 
For Six Persons 

One small head of lettuce. A medium head of cauliflower. Five 
large bananas. Two cups of mayonnaise dressing, pepper and 
salt to taste. 

How to Make It. First wash the lettuce well. Put it in ice- 
water to get crisp. Take the cauliflower that has been well cooked 
and season with salt. Arrange the lettuce leaves on the platter. 
Break the cauliflower. Arrange it in the form of a ring on top of 
the lettuce and fill the ring with the bananas in the form of a 
pyramid that first has been cut in even dices and mixed with half 
of the mayonnaise dressing. Spread the rest of the mayonnaise 
dressing on the top. Decorate with pimentos and truffles and all 
around with crisp red pepper cut in strips. Put the heart of the 
lettuce on the top of the pyramid of bananas. Serve as a salad 
with any kind of meat or cheese dish. It can also be served plain. 

Banana Lettuce Salad a la Linnea 

Salade de Bananes au Laitue a la Linnea 

Five bananas, one head of lettuce, one small package of cream 
cheese, three tablespoons of butter, some green and orange col¬ 
oring, and some mayonnaise dressing. 

How to Make It. Wash the lettuce well, put it in water with 
ice to become crisp, make a thick, well-seasoned mayonnaise 
dressing [see recipe Mayonnaise Dressing]. Peel the bananas, 
cut the middle part away and scoop them out; fill half of them with 
cream cheese that is colored green and the other half with cream 
cheese that is colored a heavy shade with the butter coloring. 
Leave them in the ice-box until ready to use. The rest of the 
bananas cut in Julienne style; the rest of the lettuce cut the 
same as the bananas in strips; mix the lettuce and bananas to- 


MRS. ERICSSON HAMMOND’S COOK BOOK 57 


gether, and add to them three tablespoons of mayonnaise dressing. 
Dress the platter with the lettuce; put the salad in the center in 
the form of a pyramid; spread it with the dressing. Dip a knife 
in warm water, slice the stuffed bananas and place them on the 
salad alternately red and green in rows, leaving a space between 
each row wider at the bottom and close at the top. In the center 
put the small heart of the lettuce. 


Banana Salad with Pimento Cream Cheese a la Ursula 

Salade de Bananes, Fromage a la creme, aux Piments a la Ursula 
For Eight Persons 

Four even-sized bananas, a quarter of a pound of Philadelphia 
cream cheese, two large pimentos, two spoons of butter, one head 
of lettuce, two seedless oranges, and pepper and salt. 

How to Make It. Wash the lettuce well and put it in ice- 
water to become crisp. Peel the oranges and cut them in slices, 
four of each orange. Peel the bananas, cut them in halves across 
and scoop them out, leaving space for filling, and fill. Arrange the 
lettuce leaves in the form of a ring on a platter; place the slices of 
oranges on top of the lettuce and on top of the orange slices put the 
bananas with the cut end in and the stuffed side up. Decorate 
with the cream cheese through a fine paper tube, forming a net, 
and in the center of the platter put the heart of the lettuce. 
When ready to serve pour some French dressing over the lettuce. 

Filling. Stir the butter to a cream; add the cheese, mix well 
until nice and creamy. Take a small tablespoon of it out for 
decoration. Mix with the pimento that first has been chopped 
and pressed through a fine strainer; season with pepper and salt. 
This is a complete salad. 


Banana Cheese Salad with Green Pepper a la Valentine 

Salade de Bananes au Fromage aux Green Peppers a la Valentine 

Three large bananas, a quarter of a pound of Philadelphia 
cream cheese, one large green pepper, two spoons of whipped 
cream, cayenne pepper and salt. 

How to Make It. Peel the bananas and cut them in halves 
across, scoop them out gently, leaving a space for the filling, and fill. 
Decorate them with the white cheese around and with truffles. 
Arrange them in the form of a ring on a platter on top of slices 
of tomatoes that have been placed on lettuce leaves in form 
of a ring and put the heart of the lettuce in the center. Decorate 
on top of the lettuce leaves with finely cut strips of pimentos. 


58 MRS. ERICSSON HAMMOND’S COOK BOOK 


When ready to serve sprinkle the lettuce with some French 
dressing. 

Cheese Filling. Put the cheese in a saucepan and stir it to a 
cream, take one tablespoon out of it for decoration; add pepper 
and salt and the green pepper that has been chopped fine. If that 
does not give sufficient shade to the cheese, color it a trifle with 
the green coloring; add gently the two spoons of whipped cream. 

Banana Apple Salad a la Patricia 

Salade de Bananes aux Pommes a la Patricia 
For Six Persons 

Three medium, even-sized tender apples, one seedless orange, 
three bananas, one head of lettuce, and one cup of mayonnaise 
dressing. 

How to Make It. Wash the lettuce and put it in ice-water 
to become crisp; peel the apples, cut them in halves across and also 
the ends a trifle so they stand firm; scoop them out, only leaving a 
thin shell. Peel the orange, slice it in thin slices. Arrange the 
lettuce in the form of a ring on a platter; put on top of the lettuce 
the slices of oranges and place on top of them the apples and fill with 
the bananas that have been cut in small dices mixed with some 
mayonnaise dressing; spread some more of the dressing on top of 
each with a thin slice of banana and with slices of maraschino cherries 
on the top. Put a handle in each from the peel of the orange that 
first has been left in ice-water to become stiff. Inside of the ring 
of apples fill with mayonnaise dressing and with the heart of the 
lettuce in the center. 

Banana Salad with Sweetbreads a la Corola 

Salade de Bananes aux Ris-de-veau a la Corola 

Select large curved bananas, remove the skin, and cut them in 
halves across; scoop them out carefully, leaving room for the filling, 
and fill them with cooked chopped sweetbreads seasoned with 
pepper and salt. Place them on top of thin slices of bananas 
cut lengthwise; put them on a broiler and glaze with the 
mayonnaise chaudfroid sauce [see Mayonnaise Chaudfroid Sauce]. 
Decorate them on a bias with a fine strip of cream that 
has some gelatine colored pink and with little dots of green. 
Arrange crisp lettuce in the form of a ring on a platter with the 
bananas on the top in the form of a rose. Fill the center of the 
ring with Aurorian sauce, also decorate in between each banana 
with a small leaf from the heart of the lettuce. Sprinkle with 
chopped parsley on the sauce. 


MRS. ERICSSON HAMMOND’S COOK BOOK 59 


Sweetbread Salad a la Continental 

Salade de Ris-de-veau a la Continentale 

Cook sweetbreads in sufficient water to cover them, season 
with salt, pepper, and a bay leaf; cook them for twenty minutes, 
leave in the juice until cold, then cut in small dices. To three 
sweetbreads take one head of lettuce, wash it well and leave it in 
ice-water to become crisp, take out the best leaves for garnishing; 
the rest of lettuce cut small the same as the sweetbreads and 
mix; add the lettuce to the sweetbreads, mix carefully to it three 
or four spoons of the mayonnaise dressing. Line the salad bowl 
with lettuce leaves; put the salad in in the form of a pyramid; 
spread with mayonnaise on the top and garnish all around 
with even cut clifts of tomatoes, half of them dipped in finely 
chopped parsley and the other half dipped in finely chopped 
truffles. Arrange them all around, resting on the salad, and above 
the tomatoes decorate with truffle any design wanted. In the 
center of the salad put the inside heart of the lettuce. This is a 
complete salad. 


Chicken Celery Salad a la Windsor 

Salade de Poulet au Celeri a la Windsor 

Select two heads of nice crisp celery, a cooked breast from a 
large young chicken, four slices of smoked cooked tongue, three or 
four truffles, two green peppers, and one red pepper. First scrape 
and wash the celery well, leave in ice-water to become crisp, save 
the prettiest inside leaves for decoration. Cut the rings of the 
peppers all even size, put in ice-water, divide the rest of the pepper 
and chop half. Cut in small strips [Julienne style] the chicken, 
tongue, pepper, celery, and truffles. 

How to Put the Salad Together. Make a rich thick 
mayonnaise; mix the celery, pepper, truffles, chicken, and tongue 
together with some of the dressing. Form it in the shape of a 
pyramid in the salad bowl; spread it with mayonnaise; sprinkle 
on the top with green pepper and truffles, and in the center 
put a leaf from the celery, and all around decorate with the 
leaves from the celery, with the open rings of the green peppers. 
This is a complete salad. 

Chicken Salad a la Tilda 

Salade de Poulet a la Tilda 

Secure a large young chicken; singe, clean, and wash it well; 
tie it up and put it in hot water sufficient to cover it, pepper, 


60 MRS. ERICSSON HAMMOND’S COOK BOOK 


salt, onions, carrots, and when it comes to a boil let it cook slowly 
until well done. Take off the fire and leave in the juice until 
cold, remove the skin, take out the bones and cut the chicken in 
small dices. If the chicken is young all the dark meat can be used 
from it. Wash a large head of lettuce, leave in ice-water until 
crisp, save the heart and the best leaves for decoration, cut 
the rest in small shreds. Also supply two even-sized green 
peppers, cut twelve rings from it for decoration and leave in 
the ice-water until crisp; the rest of the green pepper chop 
very fine. Make a thick, heavy, well-seasoned mayonnaise [see 
recipe Mayonnaise Dressing]; add to the chicken, lettuce, and the 
chopped green peppers about four full tablespoons of the mayon¬ 
naise, season it with pepper, salt, juice of a lemon, and mix gently. 
Put it on a platter or a salad bowl in the form of a pyramid 
and spread it over with mayonnaise. Decorate all around with 
the lettuce leaves, also decorate around it with green pepper 
by opening the rings of the peppers and stick one end of the 
pepper in the salad and the other down on the platter on the 
lettuce. Sprinkle the salad on the top with chopped truffles and 
in the center stick gently the heart of the lettuce. This is a 
complete salad for lunch, supper, or receptions. 

Salad Chartreuse of Asparagus a la Ericsson Hammond 
Salade de Chartreuse d’Asperge a l’Ericsson Hammond 
For Six Persons 

One bunch of asparagus, a small head of lettuce, one cup of 
whipped cream, five spoons of dissolved Cox’s gelatine, some 
parsley, mayonnaise dressing, pepper and salt. 

How to Make It. Boil the asparagus green; take away the 
nicest stalks for decoration. Chop the points of the rest of 
asparagus very fine. Put little individual bird moulds on ice. 
Glaze the moulds with some aspic, make the bill with a triangular 
truffle and the eye of the birds from lemon and truffle. Fill the 
wing with the cream; to one cup of cream, three spoons of gelatine. 
Glaze again and fill. Peel the tomatoes and slice them, three 
slices from each tomato. Cut the center out from each slice with 
a small cutter. Arrange the lettuce leaves in the form of a ring 
on a platter; place on the lettuce leaves the slices of tomatoes and 
on each slice put a bird, one after the other, and in between each 
bird put the stalks of asparagus that have been cut about three 
inches in length with the point out and the stalk to the center, 
and in the ring fill with mayonnaise and in the center of that put the 
heart of the lettuce. 

Filling. To one cup of chopped asparagus put three spoons 


MRS. ERICSSON HAMMOND’S COOK BOOK 61 


of dissolved Cox’s gelatine, cayenne pepper and salt, and stir on ice 
until it commences to thicken; add three tablespoons of whipped 
cream. If the asparagus is not sufficiently green, color the filling 
with the chopped parsley. This is a beautiful salad and can be 
served with any kind of cold or hot meat or cheese dish. [If 
bird moulds are not at hand other small individual moulds can 
be used in place of them.] 


Asparagus Salad with Smoked Tongue a la Thelma 

Salade d’Asperges, Langue fumee a la Thelma 
For Six Persons 

Take six thin slices of well-cooked smoked tongue, a bunch of 
asparagus, two cups of Aurorian sauce, two tomatoes, and one 
small head of lettuce. 

How to Make It. Wash the lettuce well and put it in water 
with ice to become crisp; put the tomatoes in hot water for a 
second, remove the skin, and cut each tomato in three even slices. 
Peel and cook the asparagus in sufficient water to cover them for 
about twenty minutes with some salt and a pinch of baking soda to 
keep them green. When they are cooked put them up carefully 
on a platter and sprinkle with cold water so they keep their color; 
cut the tips of the asparagus about three inches in length, also cut 
the tongue slices in even width and length. Put about five of the 
tips on each slice of tongue and roll; put them on a broiler and 
glaze the tongue with a thin brown glaze [see Brown Glazing]. 
Arrange the lettuce in the form of a ring on a platter; on top of the 
lettuce put the slices of tomatoes; then place the asparagus rolls 
one on each slice of tomato with the point out and the cut end in. 
Fill the inside of the ring with Aurorian sauce and in the center 
of the sauce put the heart of the lettuce. This is a complete salad 
for lunch or dinner. 


Asparagus Salad with Mushrooms & la Kermit 

Salade d’ Asperges aux Champignons a la Kermit 

A half pound of mushrooms, a bunch of asparagus, three hard- 
boiled eggs, one tomato, one head of lettuce, two green peppers, 
and a cup of mayonnaise dressing. 

How to Make It. Cook the asparagus nice and green; the 
mushrooms about fifteen minutes with pepper and salt; leave in the 
juice until cold. Wash the lettuce; cut strips of the green peppers, 
leave in the ice-water to become crisp; cut tips from the asparagus 


62 MRS. ERICSSON HAMMOND’S COOK BOOK 


about three inches in length; the rest of the tender part of the 
asparagus cut in fine strips, Julienne style. Separate the whites 
from the yolks, cut whites the same as the asparagus, also the 
mushrooms, tomato, and part of the green pepper the same way. 
Select the best part of the head of lettuce for decoration; the rest 
of it cut in fine strips, Julienne style; mix all the ingredients with 
a small cup of thick mayonnaise dressing. Arrange the lettuce 
on a platter in the form of a ring and in the center place the salad 
in the form of a pyramid; on top and all around the salad arrange 
the asparagus tips closely together, one after the other. Sprinkle 
on the top finely shredded lettuce and all around garnish with 
the strips of the green peppers on top of the lettuce. Press the 
yolks of the eggs through a fine strainer; mix with them a table¬ 
spoon of butter; stir them to a smooth cream. Put it in a paper 
bag that holds a fancy tube and decorate a daisy from it on top 
and around the salad, five leaves to each daisy, and in the center 
of that put a large round piece of truffle, glaze the truffle with aspic, 
and in the middle of the salad put the small heart of the lettuce. 


Beetroot Salad with Pate de Foie-Gras a la Gertrude 

Salade de Betteraves , Pate de Foie-gras a la Gertrude 

Cook medium, even-sized beets in sufficient hot water to cover 
them and salt; when done remove the skin and put them in half 
hot vinegar and water with sugar sufficient to pickle them sweet 
sour, this makes the beets very red and even color. When ready 
to use cut them in halves across, scoop each half out, leaving room 
for the filling and fill with mousse of pate de foie-gras. Put the 
mousse of pate de foie-gras in a paper bag that holds a fancy tube 
and fill. Decorate on top of the pate de foie-gras with a round 
piece of truffle and put a small handle of green pepper in each. 
Place them on even cut slices of tomatoes and arrange them on top 
of the crisp lettuce that has been put in the form of a ring on a 
platter. Fill the ring with Aurorian sauce and with the heart of 
lettuce in the center. This is a complete salad. 


MOUSSE OF PATE DE FOIE-GRAS 

Filling. Take a small jar of pate de foie-gras; take out the 
truffle and press it through a fine strainer. To four tablespoons of 
pate de foie-gras add two tablespoons of dissolved Cox’s gela¬ 
tine; stir on ice; flavour it with some sherry wine if at hand, add 
to it three tablespoons of whipped cream. 


MRS. ERICSSON HAMMOND’S COOK BOOK 63 


Celery Salad with Beets a la Walde 

Salade de Celeri aux Betteraves a la Walde 
For Six Persons 

Secure one crisp head of lettuce, two stalks of celery, two beets 
well pickled, and one cup of mayonnaise dressing. 

How to Make It. Wash the lettuce well and put it in ice- 
water to become crisp; scrape the celery and cut stalks in pieces 
about three inches in length; fill them with the beets that have been 
chopped fine. Arrange the lettuce in the form of a ring on a 
platter, one leaf for each piece of celery; put a teaspoon of mayon¬ 
naise dressing on each lettuce leaf and on top of the dressing 
place the filled pieces of celery in the form of a rose. Fill in the 
center the rest of the celery that has been cut in Julienne style 
about an inch in length and left in ice-water to become crisp; mix 
with mayonnaise dressing. Put in the center of the celery the 
inside heart of the lettuce. This is a very pretty salad and can be 
served for luncheon or dinner with any kind of hot or cold meat 
or fish dish. 

Beet Lettuce Salad a la Naemia 

Salade de Betteraves au Laitue a la Naemia 

Wash a head of lettuce and leave it in the ice-water until it 
becomes very crisp; chop cooked pickled beets very fine and put it 
in a saucepan with two tablespoons of Cox’s gelatine and two 
tablespoons of mayonnaise dressing. Stir until it commences 
to stiffen, then roll in small balls and put a stem of parsley in 
each. Arrange lettuce in a salad bowl. Place the little beets all 
in the lettuce and pour some French dressing over it. This salad 
can be served with any kind of meat, fish, or cheese dish. 

Cucumber Beet Salad a la Gilbert 

Salade de Concombre, Betteraves a la Gilbert 

Select a nice cucumber, peel it with a fluted knife and cut the 
end off; remove the inside of the cucumber, leaving the solid part 
of it and stuff. Leave in the ice-box until cold then slice in 
thin slices. Arrange the lettuce that first has been left in ice- 
water to become crisp on a platter or in a salad bowl; put slices 
of the cucumber here and there in between the lettuce leaves. 
When ready to serve, pour over some French dressing. Serve with 
any kind of meat or cheese dish. 

Filling of Cucumber. Chop two medium-sized beets very 
fine; mix it with two tablespoons of dissolved Cox’s gelatine and 


64 MRS. ERICSSON HAMMOND’S COOK BOOK 


three tablespoons of mayonnaise dressing well seasoned with 
pepper and salt. Beets should be pickled before chopped. 

Cucumber Salad with Cheese a la Jeanetta 

Salade de Concombre au Fro mage a la Jeanette 

Take a cucumber or cucumbers according to the number of 
people to be served; peel them with a fluted knife so it shows the 
peeling of the cucumber as well as the white part; cut them across 
in pieces of about an inch and a half in height and scoop them out, 
leaving a half inch for a bottom. Scallop the top edge and put 
them in water with some lemon juice, a little salt, and a piece of ice; 
leave them stand for about twenty minutes. In the meantime 
make the filling. To serve for six, take a cup of grated American 
cheese and add it to two tablespoons of butter; stir both together 
until creamy then add four olives and one Spanish pepper that has 
been finely chopped and pressed through the strainer; season it 
with cayenne pepper and salt; add to it two tablespoons of whipped 
cream. Put it in a paper bag that holds a large fancy tube and 
fill each cup of cucumber about a half inch in height over the cup 
in form of a rose; put in the center of this a round slice of truffle 
and around each cup put a strip of Spanish pepper. Place each 
on a slice of tomato that has been sprinkled with chopped parsley; 
arrange the crisp lettuce in the form of a ring on a platter and place 
them on top of the lettuce and inside of the ring; serve with Aurorian 
sauce and with the heart of the lettuce in the center. 


Chicory Tomato Salad a la Hilmar 

Salade de Chicoree aux Tomates a la Hilmar 

Wash and clean the chicory well; leave it in ice-water until ready 
to prepare the salad, then put it on a clean linen cloth and press 
all the water out. Arrange it in a salad bowl and sprinkle some 
French dressing over it; dip the tomatoes in hot water, remove the 
skin, and cut them in squares lengthwise, then dip them in finely 
chopped parsley and arrange them in between the chicory. This 
salad can be served with any kind of meat or cheese dish. 


Chicory Egg Salad a La Hilmar 

Salade de Chicoree aux CEufs k la Hilmar 

Chicory Egg Salad is made the same way as Chicory Tomato 
Salad with the only difference that hard-boiled eggs are used in 
place of tomatoes. 


MRS. ERICSSON HAMMOND’S COOK BOOK 65 


Chicory Salad a la Maria 

Salade de Chicoree a la Maria 

Cut five medium-sized potatoes in very small dices, cut beet¬ 
root the same way also gherkins; bone a smoked herring and cut it 
the same way as the potatoes, gherkins, and beets; add to it one 
cup of chopped chicory and mix it with about a cup of Maria 
Mustard Dressing [see my large book, “Swedish, French, American 
Cook Book,” page 317 ]. Arrange the chicory in the form of a 
ring on a platter (that first has been left in ice-water to become 
crisp) put the salad in the center in the form of a pyramid and pour 
some of the dressing on the top. Decorate it all around with 
chopped beets and gherkins every other strip on a bias and in the 
center put a branch of the chicory and all around put one slice 
of potato then one of beets and one of gherkin, and then potatoes, 
beets, and gherkins every other half resting on each. Serve as a 
luncheon salad. 


Chicory Mushroom Salad a la Aurorian 

Salade de Chicoree aux Champignons a VAurore 

One pound of mushrooms, one pair of sweetbreads, a half pound 
of chicory, and two cups of Aurorian sauce. 

How to Make It. Wash the chicory well and leave in ice-water 
to become crisp; peel mushrooms, leaving the stem in; put them in 
two cups of water with pepper, salt, sherry wine if at hand, and cook 
for fifteen minutes; leave in the juice until cold. Put the sweet¬ 
breads in two cups of water with pepper, salt, an onion, and cook 
for thirty minutes; leave in the juice until cold; make the Aurorian 
sauce [see recipe Aurorian Sauce]. Put the mushrooms on a 
broiler one for each portion and glaze them with the brown glaze. 
Decorate them all around and a dot in the center with whipped 
cream that is mixed with a trifle of dissolved Cox’s gelatine; put 
a diamond of truffle in the center of the mushroom on top of the 
cream. Pick some of the chicory out for decoration, the rest cut 
up and make a bed of it on a platter in the form of a ring and 
on top of this chicory place slices of tomatoes with a mush¬ 
room on each with the stems to the center; fill the ring of 
mushrooms with the sweetbreads and mushrooms cut in small 
dices; mix with the Aurorian sauce; garnish with four bunches of 
chicory around and some in the center of the filling. This is a 
complete salad. 


66 MRS. ERICSSON HAMMOND’S COOK BOOK 


Turnip Mushroom Salad a la Camille 

Salade de Navets aux Champignons a la Camille 

Take small white turnips all even size; peel and cut them in halves 
lengthwise; scoop them out, leaving a thin shell; put them in two 
cups of water with the juice of a lemon and two teaspoons of 
sugar; cook them until well done and leave in the juice until cold. 
Put them on a platter and fill. Place them on slices of tomatoes 
on lettuce leaves in the form of a ring and sprinkle them with 
finely chopped parsley. Decorate a rose on each with the yolks 
of the eggs that have been mixed with a spoon of butter and stirred 
to a paste. In the center fill with Aurorian sauce and with the 
heart of the lettuce in the middle. Garnish with long strips of 
green peppers in between each turnip. Salad for lunch or dinner. 

Filling. Cut about six medium-cooked mushrooms in small 
strips, also the cooked white of eggs, some green and Spanish 
pepper, and mix with mayonnaise, two tablespoons to the cup. 


Salad a la Judie 

Salade a la Judie 

Select different kinds of vegetables such as carrots, white turnips, 
yellow turnips, potatoes, beetroots, a head of lettuce, baskets of 
Brussels sprouts, one cauliflower, one half quart of string beans, 
and onions. Cook the beets red, put them in vinegar with some 
sugar until ready to use; cook the carrots, the white turnips, the 
yellow turnips also four potatoes and when they are cooked and 
cold, slice part of it for decoration, the other part of it cut in 
strips [Julienne style]. Cook the cauliflower white by adding a 
little salt when cooking it; the green vegetables and string beans 
cook green, cut the string beans in fine strips before cooking, also 
cut onions [Julienne style] and cook them separately. Wash the 
lettuce and leave it in ice-water to become crisp; select the best 
leaves from it for garnishing; the rest cut in strips, the same as the 
vegetables, mix it all together with some ravigote sauce well sea¬ 
soned also part of the Brussels sprouts and cauliflower sprigs, saving 
the best for decoration. Dress the platter or bowl with the lettuce; 
dish up the salad in the form of a pyramid; spread it on the top 
with the ravigote. Decorate the salad on the top with rows of the 
sliced vegetables, one resting on top of the other, matching the col¬ 
ors, and on the top of it put the heart of the lettuce; garnish 
around with a sprig of cauliflower and the Brussels sprouts alter¬ 
nately. 


MRS. ERICSSON HAMMOND’S COOK BOOK 67 


Ginger Fruit Salad a la Macedoine 

Salade de Fruits au Gingembre a la Macedoine 

Two cups of gingerale, ten spoons of dissolved Cox’s gelatine, two 
peaches, two apples, two oranges, two pears, two bananas, a dozen 
large red strawberries, one dozen maraschino cherries, a half 
pound of green grapes, one head of lettuce, some French dressing, 
some cayenne pepper and salt, two spoons of sugar, juice of a half 
lemon. 

How to Make It. Wash the lettuce well, put it in water with 
ice to become crisp, add the gelatine to the gingerale; cut the fruit 
in small dices, Macedoine style [save part of it uncut for decora¬ 
tion]. Put it all in a bowl and mix to three cups of it two spoons of 
gelatine and two spoons of sugar and lemon juice; put a ring form 
in ice and glaze with the gingerale aspic and decorated with the fruit 
in roses, wreaths, or strips, according to taste, with aspic dripped 
on top of the decoration. Put part of the fruit in the form, when 
that commences to settle fill it with the rest of the fruit; leave 
on ice until ready to serve, dip in warm water and turn out on a 
platter. Chop the rest of the ginger aspic that has been left on 
ice; put teaspoons of it around the ring and in between each put 
lettuce leaves that have been cut in strips. Fill the center with the 
best lettuce and when ready to serve sprinkle the lettuce with 
some French dressing. This salad can be served for dinner or 
lunch. 


Cole Slaw of Red Cabbage a la Rydberg 

“Cole Slaw” ( Salade ) de Choux a la Rydberg 

Secure a solid white cabbage, size according to wanted, also a 
fine-grained red cabbage; cut a piece about six inches around from 
the top of the cabbage. After first taking off the outside leaves, 
cut and scoop it out from the top, leaving a shell of the head for the 
filling; leave it in ice-water until it becomes crisp, time about 
thirty minutes, take out of the water and wipe it dry. Glaze it 
with dissolved Cox’s gelatine; hedgehog it with cloves; drip some 
aspic on the cloves to make them glossy and sprinkle the whole head 
with finely chopped parsley and fill. Shred the part of the cabbage 
that is scooped out for decoration; put it in French dressing until 
ready to use, also shred the red cabbage very fine in long strips 
[Julienne style], put it in well-seasoned French dressing and work it 
in the dressing until soft. Fill the cabbage in form of a pyramid, 
on the top or decorate with strips of the white cabbage beginning 
in the center and going down to the edge to form a rose; put red 


68 MRS. ERICSSON HAMMOND’S COOK BOOK 


cabbage in the center. Arrange a bed of crisp lettuce on a platter; 
place the head of the cabbage in the center and all around the 
cabbage put mixed white and red cabbage. Serve with any kind of 
fish dish or as a salad with cold meat. 

Cole Slaw of Red Cabbage in Green Peppers a la Gimo 

“Cole Slaw” ( salade ) de Choux aux Piments a la Gimo 

Shred red cabbage in very fine strips [Julienne style]; put it in 
highly seasoned French dressing and work it until soft. Cut green 
peppers in halves lengthwise, remove the seeds, put them in ice- 
water until they become crisp, then fill with the red cabbage. Put 
them on crisp lettuce leaves and arrange them in the form of a ring 
on a platter. Decorate them with heavy cut strips of hard-boiled 
white of eggs and in the center of the platter arrange the heart of 
the lettuce; also decorate with strips of red pepper in between 
each. Serve with any kind of cold meat or fish dish. 

Romaine Lettuce Salad a la Walde 

Salade Romaine a la Walde 

Secure a head of white Romaine lettuce, wash it well, and sepa¬ 
rate the leaves; put in ice-water to become crisp then pick out the 
even-sized inside lettuce leaves. If too long, trim part of the leaf 
and part of the stem off and fill with finely chopped green peppers 
that have been well drenched in highly seasoned French dressing. 
Supply one leaf for each serving; cut the remainder of the lettuce in 
narrow strips. Make a bed of it on a platter and place the filled 
lettuce on the top in the form of a rose and in the center stand the 
half green pepper with short pieces of lettuce leaves forming a cen¬ 
ter piece. Decorate each filled lettuce leaf with a fine strip of 
pimentos. Just before serving sprinkle the lettuce with well- 
seasoned French dressing. 

Potato Beet Salad a la Edward 

Salade de Betteraves aux Pommes a VEdouard 

Cook medium, even-sized potatoes unpeeled in water with some 
salt; leave them with the skin on until cold and then remove the 
skin and peel them with a fluted knife; with a potato scooper scoop 
them out, leaving room for the filling; sprinkle them with finely 
chopped parsley. Chop the pickled beets very fine and add to the 
cup of beets two spoons of mayonnaise dressing. Decorate all 
around between the filling and the potatoes with a strip of mayon¬ 
naise dressing, coloring yellow with the butter coloring; place 


MRS. ERICSSON HAMMOND’S COOK BOOK 69 


them on slices of pickled beets on top of the lettuce in form of a 
ring and in the center put the heart of the lettuce. Just before 
serving sprinkle it with some French dressing. 


Potato Salad in Beets a la Octavious 

Salade de Pommes aux Betteraves a VOctavious 

Secure even-sized medium beets, put them in hot water with 
plenty of salt and let them cook fast for about two hours; if they 
are young beets cook them about one hour; pour off the hot water 
and put some cold water on them; remove the skin; peel them 
with a French fluted knife. Put them in a liquid of half water, 
half vinegar, and some sugar; cut cooked potatoes up in very small 
dices; mix to the cup of potatoes two tablespoons of the Maria 
Mustard Dressing [see my large book, page 317 ] and fill the beets. 
Put some of the thick mayonnaise in a paper bag that holds a fancy 
tube and make a rose of the dressing on top of each beet with a 
little truffle on top of it; if beets are large a handle of green pep¬ 
per, lemon, or orange peel can be put in them. Arrange them on 
crispy lettuce on a slice of cooked potato in the form of a ring on a 
platter and in the center of the ring place the heart of the lettuce. 
This salad can be served with any kind of meat or cheese dish. 


Potato Salad a la Ebba 

Salade de Pommes a l’Ebba 

Select even-sized potatoes not too large. Parboil them unpeeled; 
leave in the water until cold. When cold remove the skin and peel 
them with a fluted knife; scoop them out and scallop the edge all 
around, leaving a space for the filling. Sprinkle them with pepper 
and salt and a squeeze of a lemon. Stand them on slices of 
pickled beets that are first placed on the lettuce leaves arranged 
in the form of a ring on a platter, and fill. Spread them with the 
mustard dressing on the top and decorate with a strip of the beets 
lengthwise and diamonds of truffles all around with a dot of beet 
in between. Little dots of the dressing can be placed on top of the 
strip of beets which make it look very attractive. Put the heart 
in the center and just before serving pour some French dressing 
over the lettuce. This salad can be served with any kind of cold 
or hot meat dish. 

Filling. Chop the scoopings of the potatoes, also a small 
green pepper and a small amount of beets. Chop it all separately 
and mix it carefully with the Mustard Dressing a la Ebba. 


70 MRS. ERICSSON HAMMOND’S COOK BOOK 


Salad a la Juliet 

Salade a la Juliet 

Add to three cups of well-cooked creamy rice three tablespoons 
of chopped olives and two tablespoons of finely chopped parsley. 
[See my large book, “Swedish, French, American Cook Book”— 
How to Boil Rice, page 289.] Leave cook again for a few minutes; fill 
a well-buttered ring mould with the rice and when it is cold turn it 
out on a platter and fill. Press the yolks from the eggs through 
a fine strainer; add it to one spoon of butter that has been stirred 
to a cream and mix well; season with cayenne pepper and salt. Put 
it in a paper bag that holds a leaf tube and decorate about five or 
six flowers on top of the ring and in the center of each flower put a 
round piece of truffle and glaze. Cut the cooked white of the eggs 
in narrow strips, Julienne style; cut cooked mushrooms, artichoke 
bottoms, one Spanish pepper, and string beans the same way, all 
must be cooked; mix it with some mayonnaise. Fill the ring 
with the salad in the form of a pyramid; spread it with the may¬ 
onnaise dressing and sprinkle it with some chopped truffles. 
In the center of the pyramid put the heart of the lettuce and 
between the salad and the ring garnish with finely chopped 
tomato aspic. Decorate all around with lettuce leaves and stream¬ 
ers from the stirred yolks of eggs and in between with some of the 
tomato aspic. This salad can be served for either dinner or lun¬ 
cheon. 


Gingerale Vegetable Salad a la Macedoine 

Salade de Legumes au Gingembre a la Macedoine 

Select a large white head of lettuce, wash it well, leave in ice- 
water until crisp. Take two cups of gingerale; add to it eight 
spoons of dissolved Cox’s gelatine; cook vegetables that have been 
cut in small dices Macedoine style, such as carrots, onions, turnips, 
string beans, green pepper; strain them up; also add pimentos cut 
in similar way and small cooked green peas; add to it one cup of 
the gingerale and juice of a lemon. Put a ring mould on ice and 
coat with the gingerale aspic; decorate it according to the design [if 
the vegetables are cooked separately decorate with stripes according 
to colors at the bottom of the mould, if not cut vegetables sepa- 
ately for the decoration]. Drip aspic on top of the decoration and 
fill about a half inch in thickness of the vegetables; leave stand un¬ 
til settled, then fill again with part of it and leave stand until it 
is set, then for the third time fill the form full. Leave in ice 
until ready to serve, then turn out on a platter and garnish with 
lettuce around and the rest of the aspic chopped. In the center 


MRS. ERICSSON HAMMOND’S COOK BOOK 71 


fill with Cream Cheese Dressing a la Philadelphienne. This is a 
complete salad for lunch or dinner. 

Green Pepper Egg Salad a la Philadelphian 
Salade de Piments aux CEufs a la Philadelphienne 
For Six Persons 

Secure six small, even-sized green peppers; hard boil five eggs; 
make a cup and a half of cream cheese dressing. Cut the top off 
the peppers, if they are very long peppers cut about half of it away; 
remove the seeds and put them in water with ice for about twenty 
minutes. In the meantime cut the eggs in halves, remove the yolks, 
and cut the whites of the eggs in fine strips [Julienne style], also 
slice one of the eggs in slices, one for each pepper. Shred the tops 
of the peppers that were cut off the same way as the whites of eggs; 
mix the peppers and eggs with part of the dressing [see Philadel¬ 
phia Cream Cheese Dressing]. Fill the peppers with the salad; 
spread it on top with some of the dressing; stir the yolks of eggs to a 
cream and add to it some of the cheese dressing. Put it in a 
paper bag that holds a fancy tube and decorate all around the 
edge a border with the yolks and in the center put a slice of the 
hard-boiled egg. Arrange the lettuce in the form of a ring on a 
platter (that first has been left in ice-water to become crisp) and 
place the peppers on top of the lettuce. In the center put the 
heart of the lettuce; sprinkle it with some French dressing. This 
is a complete salad for lunch or dinner. 

Green Pepper Salad a la American 

Salade de Piments a VAmericaine 
For Six Persons 

Four small, even-sized green peppers, a half cup of finely shredded 
red cabbage, a half cup of white cabbage cut the same way, one 
pimento, two cups of thick, well-seasoned mayonnaise dressing, 
and one head of lettuce. 

How to Make It. Cut three of the peppers in halves, remove the 
seeds, and leave them in water with ice for about twenty minutes; 
wash the lettuce and also leave it in ice-water to become crisp. 
Shred the red and white cabbage very fine; put it in a bowl with a 
half cup of French dressing and stir it until soft and limber; leave 
it there until ready to fix the salad, then take it out from the 
French dressing and mix it with one of the green peppers that has 
been shredded in fine strips the same way as the cabbage. Add 
half of the Spanish pepper that has been cut the same way and 
some of the green lettuce; add to it half of the mayonnaise. Fill 


72 MRS. ERICSSON HAMMOND’S COOK BOOK 


the peppers; spread them on the top with mayonnaise and decorate 
them around the edge with fine strips of Spanish pepper and in 
the center decorate with truffles any design wanted. Arrange the 
lettuce in the form of a ring on a platter; place the peppers on the 
lettuce and sprinkle with the French dressing; in the center put the 
heart of the lettuce. 

Egg Salad a la Wilhelmena 

Salade d’CEufs a la Wilhelmina 

Hard boil three eggs for twelve minutes; when cooked, peel them 
and leave them in cold water until ready to serve; cut them in 
halves crosswise and stuff. Cut thick slices of tomatoes, lay each 
on a lettuce leaf and arrange them in the form of a ring on a 
platter; place one of the half-stuffed eggs on each of the tomato 
slices, with the stuffed side down; color the butter with some of the 
butter coloring a dainty orange and put it in a paper tube and 
decorate all around the eggs in circles; put on top of each egg in 
the center a piece of truffles. Garnish with lettuce leaves in be¬ 
tween each egg and with some strips of green pepper all around, 
and in the center put one and a half cups of Aurorian sauce, in the 
center of that put the heart of the lettuce. This is a beautiful 
complete luncheon salad. 

Stuffing for the Eggs. Chop the yolks from the eggs very 
fine; mix to it two tablespoons of mayonnaise, three finely chopped 
olives, two tablespoons of chopped green pepper, cayenne pepper, 
salt, and some chopped parsley. Mix all together and last add a 
spoon of whipped cream. 

Egg Salad a la Victoria 

Salade d’CEufs a la Victoria 

Make Victoria baskets [see page 276 in my large book, “Swedish, 
French, American Cook Book”]; hard boil eggs, allowing one for 
each; slice eggs evenly, one slice for each basket, as decoration, 
the rest of the eggs cut in small cubes and mix them with Aurorian 
sauce, fill two tablespoons in each basket. Decorate with a slice 
of the egg on each and on the yolks make a rose of mayonnaise 
dressing that is colored with a trifle of the spinach coloring; in the 
center of the rose put a round piece of truffle. Arrange lettuce 
leaves in the form of a ring on a platter and put the baskets on top 
of the lettuce leaves and in the center put the heart of the lettuce. 
Put a handle in each basket with rings cut from green pepper that 
has been left in ice-water to become crisp. For special occasions 
a small white bow of ribbon can be tied in each handle. 


MRS. ERICSSON HAMMOND’S COOK BOOK 73 


Egg Salad in Green Peppers & la Vevan 

Salade d’CEufs aux Piments a la Vevan 
For Six Persons 

Take seven peppers, one head of lettuce, two tomatoes, four 
eggs, juice of a large lemon, cayenne pepper and salt. 

How to Make It. Secure even-sized green peppers, cut three 
of them in halves lengthwise, remove the seeds and put them in 
water with ice for about thirty minutes to become crisp. In the 
meantime make the salad; remove the seeds from the other peppers 
and chop it fine, cut the whites of the four hard-boiled eggs in 
small dices, mix it with the green pepper. To one cup of it add 
two spoons of the Vevan Egg Cream Dressing. Fill the peppers 
and spread some more dressing on the top; press some of the yolks 
of eggs through a fine strainer; stir it until smooth; mix some of the 
dressing with the yolks. Put it in a paper bag that holds a ribbon 
tube and decorate each pepper with a ribbon of the yolks length¬ 
wise; put them on the slices of tomatoes on a crisp bed of lettuce in 
the form of a ring on a platter. In the center garnish with the 
heart of the lettuce. 


Egg Salad with Green Peppers a la Muriel 

Salade d’CEufs aux Piments a la Muriel 

Cook four eggs for twelve minutes, leave in the water until 
cold; chop one green pepper very fine; add it to the yolks and two 
tablespoons of butter that first has been stirred to a cream; flavor 
it with pepper, salt, and a teaspoon of lemon juice. Fill the 
whites of the eggs that have been cut lengthwise; lay them on 
thick slices of tomatoes with the stuffed side down. Arrange 
crisp lettuce in the form of a ring on a platter and place the toma¬ 
toes with the eggs on top of it and in the center fill with Aurorian 
sauce. Sprinkle the eggs with finely chopped parsley and put a 
handle of fine strips of green pepper in each. In the center of the 
sauce put the heart of the lettuce. 

Chaudfroid Egg with Pate de Foie-Gras a la Delecert 

Chaudfroid d’CEufs, Pate de Foie-gras a la Delecert 

Hard boil four eggs by cooking them for twelve minutes; after 
they are cooked put them in cold water; remove the shell, leaving 
them in the water until ready to use, then cut the eggs in halves 
lengthwise, removing the yolks. Take a small jar of pate de foie- 
gras; take out the truffles and press the pate through a fine strainer; 


74 MRS. ERICSSON HAMMOND’S COOK BOOK 


add to it (which should amount to half a cup) two tablespoons 
of dissolved Cox’s gelatine, one spoon of sherry wine if at hand, 
cayenne pepper and salt; stir on ice; when it commences to thicken 
add three spoons of whipped cream. Fill the eggs; leave on a plat¬ 
ter until cold, and when cold put on a broiler and chaudfroid it 
with the white chaudfroid sauce (see recipe Chaudfroid Sauce); 
glaze the eggs with aspic. Decorate on top of each egg with a 
flower from stirred butter that has been colored with the butter 
coloring a high shade of yellow; put it in a paper bag that holds a 
leaf tube and make a flower on each egg with five leaves, and the 
center with truffle; glaze again. Put the eggs on thin slices of 
toast on top of cold green hominy either individual or foundation; 
if individual place them in the form of a ring on a platter and in 
the center put Aurorian sauce. Stir the yolks of eggs to a cream 
(free from lumps); add two spoons of stirred butter, pepper, and 
salt; put it in a paper bag that holds a fancy tube and decorate a 
streamer on a bias from the egg down to the platter and at the end 
of the streamer put a round piece of truffle; glaze the truffle with 
some aspic. Garnish with lettuce. This is a beautiful complete 
salad. It can also be served as a cold egg dish for lunch or supper 
by garnishing the dish with parsley. 


Egg Salad with Tongue a la Delecert 

Salade d’CEufs, Langue a la Delecert 

Cut and prepare the eggs the same way as the above recipe 
with the only difference, stuff them and decorate with tongue; after 
the eggs have been chaudfroided, cut thin slices of smoked cooked 
tongue and cut the slices in strips about a small half inch in width. 
Place them on the eggs lengthwise and glaze the strips of tongue 
with some gelatine by dipping the finger in gelatine and spreading 
it over the tongue. Decorate it with small dots of whipped cream 
that holds some gelatine and a speck of truffle alternately in the 
center along the tongue, and on the sides of the tongue make a 
strip of cream colored light green; glaze with aspic. Place them 
on thin slices of tomato that have been placed on round pieces of 
toast and arrange them in the form of a ring on a platter with 
Aurorian sauce in the center. Decorate around the salad with the 
yolks of the eggs as the above recipe shows. Garnish with lettuce 
around the dish and in the center. 

Filling. One cup of ground smoked tongue, one spoon of sherry, 
if such is at hand, two tablespoons of dissolved Cox’s gelatine, 
cayenne pepper and salt. Stir on ice until it begins to thicken, 
then add three spoons of whipped cream. 



Copyright, 1924, by Mrs. Ericsson Hammond 

EGG SALAD A LA VICTORIA 



Copyright, 1924, by Mrs. Ericsson Hammond 

TURNIP' MUSHROOM SALAD A LA CAMILLE 













































































































MRS. ERICSSON HAMMOND’S COOK BOOK 75 


Salad of Stuffed Egg in Aspic a la Auroria 

Salade d’CEufs farcis en Aspic a VAurore 

Four eggs, two cups of aspic from beef or chicken, two table¬ 
spoons of butter, two cups of different mixed vegetables cut in 
Julienne style, well cooked and seasoned, cayenne pepper, salt, also 
truffles and Spanish pepper. 

How to Make It. Hard boil the eggs by cooking them for 
twelve minutes, put in cold water, remove the shell and cut in halves 
lengthwise; take out the yolks, press them through a very fine 
strainer and stir them with the butter to a cream. Fill the half 
eggs with the yolks and put them on a platter with the stuffed 
side down and cut out of each egg a piece lengthwise from the 
center about half inch in width at the top, coming to a slant to 
the bottom, showing the yolks plainly. Put in the cut of each egg 
a strip of truffles and drip some aspic over it to keep the truffle in 
its place. Leave in the ice-box until ready to use; put a wide ring 
mould on ice and glaze with aspic about a half inch in thickness; 
arrange the eggs one after the other with the filled side up and the 
cut side down. Fill with aspic the height of the eggs; when the 
aspic is settled put a layer of the vegetables on the top and then 
fill with aspic and then with another layer of vegetables alternately 
until the mould is full. Leave on ice until ready to serve, and then 
dip in warm water. Turn out and serve with Aurorian sauce in 
the center and garnish with lettuce leaves around and with chopped 
aspic. 

Salad of Egg in Aspic a la Hildur 
Salade d’CEufs en Aspic a la Hildur 
For Six Persons 

Eight eggs, one cup of mayonnaise dressing, four spoons of 
gelatine, four spoons of whipped cream, three cups of aspic, carrots, 
string beans, and truffles for decoration, cayenne pepper and salt. 

How to Make It. Secure small even-sized eggs, put them in 
hot water on a quick fire and let them boil four and a half minutes, 
then put them immediately in cold water. Put plain individual 
forms (that is large enough to hold the eggs) on ice and glaze them. 
Decorate with cooked carrots a daisy on the bottom of the form 
and with truffles for the center, and all around decorate with string 
beans that have been cooked green, or colored cream, then coat the 
moulds with the chaudfroid mayonnaise. Peel the eggs carefully 
so as not to break them, put one egg lengthwise in each form and 
fill all around the egg with chopped hard-boiled eggs that have 
been mixed with the rest of the mayonnaise chaudfroid. Leave 


76 MRS. ERICSSON HAMMOND’S COOK BOOK 


on ice until ready to serve. Dip in warm water; turn out on slices 
of tomatoes. Arrange on lettuce leaves in form of a ring on the 
platter and in the center put the heart of the lettuce. Just before 
serving sprinkle the lettuce with some French dressing. 


Timbale of Egg in Aspic a la Europeenne 

Timbale d’CEufs en Aspic a YEuropeenne 

Prepare vegetables cut in Macedoine style, sweetbreads, and 
mushrooms, hard-boiled eggs, and make a tomato aspic; put tim¬ 
bale cups on ice and glaze them with the aspic; put on the bot¬ 
tom of each timbale a large star of truffles and on top of the star 
put a thin slice of the hard-boiled egg; drip aspic the height of the 
decoration and around; put a strip of truffles and in between that a 
strip of Spanish pepper. In the meantime, slice the eggs and 
put in the timbale cups lengthwise; cut sweetbreads and mush¬ 
rooms in very small dices; mix with the rest of the vegetables; 
sprinkle that all around the eggs, then drip some aspic on the top 
and then again sprinkle some of the cut ingredients and repeat this 
until the timbale cups are full. Leave on ice until ready to serve; 
dip in warm water and turn out on a platter. Garnish with lettuce 
leaves and chopped tomato aspic around and with the heart of the 
lettuce in the center. Serve as a complete salad for lunch or dinner. 


Egg Oyster Crab Salad a la Thorelli 

Salade d’CEufs aux Crabes d’huitre a la Thorelli 

Six eggs, a small head of lettuce, two tomatoes, a half pound 
of oyster crabs, two tablespoonfuls of butter, two cups of Aurorian 
sauce, pepper and salt. Four cups Mazola oil. 

How to Make It. Wash the lettuce, put in water with ice to 
become crisp; hard boil the eggs, time twelve minutes, leave in the 
water until cold, then remove the shell; cut them in halves length¬ 
wise, take out the yolks and put the whites back in the cold water 
until ready to use. Clean the oyster crabs, leave them on the 
table on top of a napkin to drain; make the Aurorian sauce (see 
recipe Aurorian Sauce); dip the tomatoes in boiling hot water for a 
second and remove the skin. Put the Mazola oil on the stove 
and when it gets smoking hot put half the amount of oyster crabs 
in the basket and dip them in it three times, a second for each time, 
then put the rest of the crabs in the basket and cook them the 
same way; sprinkle them with pepper and salt; leave them on a 
paper to get cold. Slice the tomatoes in six even slices, put 


MRS. ERICSSON HAMMOND’S COOK BOOK 77 


half egg on each slice of tomato, and place them on the lettuce 
that has been arranged in the form of a ring on a platter. Mix 
part of the oyster crab with some Aurorian sauce and fill the egg 
with it; decorate them all around on the filling with oyster crabs 
and in the center put a large diamond of truffles and drip some 
aspic on the truffles. In the center of the ring put the rest of the 
Aurorian sauce with the inside heart of the lettuce; with scissors 
clip the lettuce all around, making the leaves perfectly even. Stir 
the butter to a cream; add the yolks, pepper and salt; stir until it 
becomes very smooth; put it in a paper bag that holds a fancy tube 
and make a streamer with it from between the eggs down across 
the lettuce to the platter on a bias; at the end of the streamer 
put a large round piece of truffle. This is a beautiful salad 
and can also be served as a cold egg dish by leaving the lettuce 
out and garnish with parsley, which is then called Egg with 
Oyster Crab a la Walde. 


Lobster Salad a la Octavious 

Salade d’Homard a VOctavious 

To two large cooked lobsters allow one large head of lettuce, 
two cups of mayonnaise dressing, and two green peppers. 

How to Make It. Wash the lettuce well and put it in water 
with ice to become crisp; open the lobster; save all the claws and 
head shell for decoration also the fat and roe if any; remove the 
meat and cut it in heavy strips (Julienne style). Take the lettuce, 
separate it, save the best leaves for decoration; the rest of the 
lettuce cut the same as the lobster. Chop the green pepper quite 
fine; mix lettuce, lobster, and green pepper together; add to it one 
cup of thick, well-seasoned mayonnaise dressing. If the mayon¬ 
naise dressing does not give sufficient seasoning to the salad, add 
lemon juice and some more cayenne pepper and salt. Dress the salad 
platter with the lettuce and put the salad on top of it—if a round 
platter put it up in the form of a pyramid, if an oblong platter make 
it oblong according to the platter, high at the top. Make a space 
in the center of the salad; put two head shells, one inside of the 
other, standing them in the center, and at the top in between the 
two heads put the small heart of the lettuce; spread the salad with 
the rest of the mayonnaise dressing. Decorate it in checkers 
with a fine chopped green pepper. If the lobster has a roe it can 1 
be used instead of the green pepper; also decorate all around with 
the small claws on a bias, with the cut end stuck into the salad and 
the claw resting on the lettuce. This is a salad for lunch, supper,| 
or receptions. 


78 MRS. ERICSSON HAMMOND’S COOK BOOK 


Lobster Salad in Shell a la Ericsson Hammond 

Salade d’Homard sur coquifle a 1’Ericsson Hammond 
For Six Persons 

Select three small live lobsters. Put them in boiling hot water 
with some salt and cook from eighteen to twenty minutes, leaving 
in the juice until cold. When cold open the lobsters; be careful not 
to break the shell. Take out the meat carefully, remove the sand¬ 
bag, etc. Save the fat of the lobster and the roe if any. Shred 
the meat in Julienne style and string beans cooked very green cut 
the same way, also lettuce and the cooked whites of eggs and 
truffles. Mix with some mayonnaise dressing well seasoned. Cut 
the shells in halves lengthwise, making six shells. Trim them 
all around, making them the same size in a nice shape. Take a piece 
of the tail, one for each shell, putting it on the opening of the 
shell and fill with the salad. Spread with mayonnaise dressing 
on the top. Garnish them with rows every other on a bias, truf¬ 
fles and roe. Place them on a bed of lettuce in form of ring on the 
platter with a crisp lettuce in the center, and in between each shell 
raise one of the small claws. This is a complete salad. 

Lobster Salad in Aspic a la Lillian 

Salade d’Homard en Aspic a la Lillian 
For Eight Persons 

One large lobster, one quart of oysters, a quarter of a pound 
oyster crabs, one head of lettuce, four spoons of whipped cream, one 
package of Cox’s gelatine, six spoons of dissolved gelatine, two 
cups of tomato juice, two cups of mayonnaise dressing, one cup of 
finely ground spinach, pepper and salt to taste. Four cups Ma¬ 
zda. 

How to Make It. Put the lobster in hot water, cook it from 
eighteen to twenty-two minutes and leave in the juice until cold. 
Wash the spinach well and cook it, then press out the water and put 
it through a machine three times. Make the mayonnaise dressing 
and put the oysters on the stove in their own liquid with some lemon 
juice, add pepper and salt and let them come to a boil; leave in 
their own liquid until cold. Put the oyster crabs in a frying basket 
that first has been well cleaned and dip in the smoking hot oil three 
times, a second in between each time. Shake the basket with 
them and sprinkle with pepper and salt; leave on paper until 
cold. Open the lobster over a deep dish to get the juice from it 
and take the meat out. Clip the tail open so that you can get 
the whole tail out perfect and also the claws. Take the juice from 


MRS. ERICSSON HAMMOND’S COOK BOOK 79 


the lobster and some of the water it has cooked in and measure 
two cups; add the tomato juice and the package of gelatine and mix 
well. Season it with pepper and salt and clear it with the white of 
an egg and strain through a fine cloth. Put an oblong fancy mould 
on chopped ice and glaze it with aspic. Cut the lobster tail in 
slices across and put the tail in lengthwise in the center of the 
mould with the red part down and the inside of the tail up, then 
glaze with aspic. Cut the hard part away from the oysters and drain 
them on a cloth. Arrange them carefully all around the lobster, 
tail, one joining the other, and drip some aspic on them; around 
the edge of the mould put some oyster crabs. Put some cold aspic 1 
over the whole and fill with the spinach. Leave stand until readyj 
to serve and dip in warm water. Turn out on a platter and gar¬ 
nish with lettuce leaves all around; put some oyster crabs on each 
lettuce leaf and in between each garnish with the small lobster 
claws. This is a complete salad. 

Spinach. Take the two cups of ground spinach and add to it 
the six spoons of dissolved Cox’s gelatine. Stir on ice until it gets 
cold and add four spoons of mayonnaise dressing and the whipped, 
cream. 


Lobster Salad with Oyster Crab a la Oskar 

Salade d'Homard aux Crabes d’huitre a V Oskar 

Two large lobsters, two green peppers, a pint of oyster crabs, 
one head of lettuce, and three cups of mayonnaise dressing. 

How to Make It. Put the green peppers in ice-water to become 
crisp, also the lettuce that first must be washed well. Open the 
lobsters that have been cooked for about twenty minutes and left 
in the juice to get cold; save the small claws for decoration; cut, 
the meat in narrow strips (Julienne style),also cut the green peppers 
and lettuce the same way, save the small best leaves of the lettuce 
for garnishing. Mix one and a half cups of highly seasoned may-| 
onnaise dressing with the salad, if a round platter, arrange the 
lettuce in the form of a ring; put the salad in the center and spread 
it with mayonnaise. Put in the center of the salad the head shell 
[inside the other meeting], sprinkle it with oyster crabs and all 
around on top of the lettuce around the salad put the oyster crabs 
and with the lobster claws stuck into the salad. 

Oyster Crabs. Wash the oyster crabs well; put three cups of 
the liquid the lobster has cooked in on the stove, and when it comes 
to a boil put the oyster crabs into it and let them cook for about 
five minutes. Leave in the juice until cold; strain up and sprinkle j 
them with some lemon juice. 


80 MRS. ERICSSON HAMMOND’S COOK BOOK 


Salad a la Calvin 
Salade a la Calvin 

Fill a ring mould with well-cooked creamy rice; leave stand until 
cold and when cold turn it out on a platter and spread it with 
mayonnaise dressing. Decorate it with stars of truffles, cooked 
carrots, white of eggs, and fill it with the salad in the center such as 
vegetables cut in Macedoine style and well cooked—pimentos, 
carrots, onions, turnips, peas, beans, all mix with mayonnaise 
dressing. On top spread it with mayonnaise dressing, sprinkle 
it with truffles, and decorate inside of the ring between the salad and 
the ring with even-sized, well-cooked green Brussels sprouts. Gar¬ 
nish with lettuce all around and pimentos. 

Cauliflower in Aspic a la Dusilina 

Choufleur en Aspic a la Dusilina 

Four cups of uncolored tomato aspic, one bunch of asparagus 
[if fresh asparagus are not at hand canned ones can be used in place 
of them]. 

How to Make It. Select white cauliflower and cook it very 
white, then leave it in the juice until it is cold. When it is cold 
take it up and let it drain. Select a round mould and glaze it with 
the aspic about a half inch in thickness. In the center of the mould 
make a large rose of truffles with a yellow center, then remove part 
of the cauliflower, making it in a round shape nearly to fit the 
mould; put the cauliflower right into the mould. All around the 
edge of the form raise the asparagus tips that have first been cooked 
and pickled with the beets so that they become red. Fill with 
aspic the height of the cauliflower, then pick the rest of the 
cauliflower in small pieces and put them on top of the cauliflower 
in the mould and on top of that fill with the aspic. Leave on ice 
until ready to serve; dip in warm water and turn out on a platter. 
Garnish with lettuce. Just before serving sprinkle the lettuce with 
some French dressing. This can also be served with mayonnaise 
dressing or Aurorian sauce which makes it a complete salad. 

Salad in Aspic a la Macedoine 
Salade en Aspic a la Macedoine 

Select all different kinds of vegetables such as green peppers, 
red peppers, carrots, capers, peas, white turnips, and beets. Make 
aspic and glaze a fancy mould with a round bottom. Put at 
the bottom of the mould a large star of truffle with a yellow center, 
then all around form a ring with carrots and turnips alternately. 


MRS. ERICSSON HAMMOND’S COOK BOOK SI 


cooked and cut in the shape of a pea. The next row put a beet 
as large as the carrot with a white center from a cooked egg, and 
in front of the carrots put a small one the same size. Repeat that 
in a ring all around the other ring and put a row of diamonds of 
carrots, then a large piece alternately, for a border. On the 
outside edge put half-moons of truffles, one joining the other, 
and around the form put alternate strips of carrot and beet, and 
at the head part of the form put a beet and pea the same as at the 
bottom. Glaze with aspic and fill with all different kinds of vege¬ 
tables mixed and cut in small dices all evenly, Macedoine style. 
Fill the mould with aspic and leave on ice until ready to serve. 
Turn out on a platter and garnish with lettuce leaves and chopped 
aspic. Serve with Aurorian sauce. 


Chicken Cutlet Salad a la Antoinetta 

Salade a Cotelette de Poulet a la Antoinetta 

Add to two cups of chicken mousse one cup of fine bread crumbs 
made from stale bread; mix well; form it in cutlets, put a bone in 
each cutlet taken from the wing of the chicken; put it on a but¬ 
tered baking pan. Decorate them all around with chicken mousse 
and with a dot of it in the center with a diamond of truffle on 
the top. Put a half cup of chicken broth in the pan and put the 
pan into the oven to cook for about eight minutes with a tight 
cover. When it is cooked take it out; leave until cold; then glaze 
it with a light brown glaze; mix some mayonnaise to green cooked 
string beans; put them in the form of a pyramid on a platter and 
raise the cutlets all around the bean salad. Put a paper frill 
on each bone and in between each cutlet put a decorated slice of 
hard-boiled egg and chicory sprinkled with French dressing. 


Stuffed Egg Salad with Ham & la Gilda 

Salade aux CEufs farcis au Jambon a la Gilda 

Hard boil three eggs for twelve minutes; leave in the water until 
cold; when cold remove the shells; cut the eggs in halves across; 
remove the yolks and stuff them with ham. Arrange them on 
thick slices of tomatoes; arrange the lettuce in the form of a ring 
on a platter and on top of the lettuce place the tomatoes with the 
eggs. Color some mayonnaise dressing with the orange and red 
coloring the shade of salmon; put it in a paper bag with a narrow 
tube and decorate in circle around the eggs as the illustration 
shows. In the center fill with Aurorian sauce and the heart of the 
lettuce. 


82 MRS. ERICSSON HAMMOND’S COOK BOOK 


Filling. Mix with a half cup of cooked grated ham two 
spoons of Aurorian sauce, pepper and salt to taste. 


Lettuce Omelet Salad a la Aurorian 

Salade Omelette a Laitu a la Aurorian 

Three eggs, one head of lettuce, one tablespoon of butter, three 
spoons of milk, four spoons of rich cream, cayenne pepper and 
salt. 

How to Make It. Mix the yolks and white of eggs together; 
add to it three spoons of milk and four spoons of rich cream; put 
the butter in an omelet pan and when it is melted add the mixture 
to it and make the omelet. When the egg commences to settle 
sprinkle the chopped lettuce over the omelet that has been heated 
in melted butter and seasoned with pepper and salt; double the 
omelet and turn it out on a platter. Decorate over the omelet 
the shredded lettuce and garnish with a bunch of parsley; in the 
center of the omelet decorate with a poached egg glazed and 
garnish with truffles as the illustration shows. Serve with Auro¬ 
rian sauce. 


Shrimp Salad a la Anglaise 

Salade aux Crevettes a VAnglaise 

Two pounds of shrimps, one head of lettuce, two green peppers, 
and two cups of mayonnaise dressing. 

How to Make It. Wash the shrimps well; put them in hot 
water; season them with salt and cook them for fifteen minutes; 
leave in the juice until cold. When cold pick out the shrimps 
all uniform size for decoration; the rest of the shrimps cut in fine 
strips, Julienne style, also cut the green peppers the same way, also 
part of the lettuce, leaving the best leaves for garnishing of the 
platter. Mix with five cups of the salad one cup of mayonnaise 
dressing; season with pepper and salt to taste. Arrange the 
lettuce that has been left in ice-water to become crisp in the form 
of a ring on a platter and in the center of it fill with the salad. 
Spread it on the top with mayonnaise dressing and decorate it 
with mayonnaise through a fancy tube as the illustration shows; 
part of the mayonnaise color with the orange and red coloring 
the shade of salmon; decorate roses from it with a truffle for a cen¬ 
ter, also rosettes of it around the lettuce with a truffle center. 
In between each of these roses of mayonnaise raise an un¬ 
peeled shrimp. This is a complete salad and is served for lunch 
or dinner. 



Copyright, 1924, by Mrs. Ericsson Hammond 

STUFFED EGG SALAD WITH HAM A LA GILDA 



Copyright, 1924, by Mrs. Ericsson Hammond 

CHICKEN CUTLET SALAD A LA ANTOINETTA 












MRS. ERICSSON HAMMOND’S COOK BOOK 83 


Timbale of Sweetbread a la Boyde 

Timbales de Ris-de-veau a la Boyde 

For six timbales allow two sweetbreads; put them in two cups 
of hot water, pepper, salt, one bayleaf, onion, carrots, and let them 
cook for thirty minutes. Leave in the juice until cold and when 
cold cut them in very small dices. Make an aspic from the two 
cups of liquid or broth the sweetbreads have cooked in; add to it 
one package of Cox’s gelatine, two cups of tomato juice, pepper 
and salt to taste; clear it [see Chicken Aspic on page 201 in my 
large book, “The Swedish, French, American Cook Book”]; put 
timbale cups on ice and glaze them with aspic; decorate at the 
bottom of each mould a daisy from cooked white of eggs with a 
yellow center; drip some aspic on the decoration. Put a teaspoon¬ 
ful of finely chopped truffles in each; drip two teaspoonfuls of aspic 
in each on top of the truffles; when the aspic is settled decorate all 
around on the mould on top of the truffles a narrow band of Spanish 
pepper and fill with the sweetbreads. Leave on ice until ready to 
serve; dip in warm water and turn out on a platter on top of thick 
slices of tomatoes and put chopped aspic in the center and around. 
Garnish with parsley and serve with Aurorian sauce as a cold dish 
for lunch or dinner. This can also be served as a complete salad 
by garnishing with lettuce. 

Filling. Put the cut sweetbreads in a saucepan on ice; add to 
them a half cup of sweetbread juice that the sweetbreads have 
cooked in, five spoons of dissolved Cox’s gelatine, pepper, salt, and 
flavor with a tablespoonful of sherry if such is at hand; stir until it 
commences to thicken, then add a cup of whipped cream. 

Cutlet of Sweetbread a la Theodoria 

Cdtelettes de Ris-de-veau a la Theodora 
For Six Persons 

Secure two pairs of large sweetbreads; put them in hot water 
with some pepper, salt, an onion, a carrot, and some bayleaf; 
cook them for about thirty minutes. Leave in the juice until 
cold, then take out and chop it but not too fine; put it in a sauce¬ 
pan with three spoons of milk, four spoons of dissolved Cox’s gela¬ 
tine, cayenne pepper, salt, and one spoon of sherry if such is at hand; 
stir, and when it commences to thicken add gently four spoons of 
whipped cream. Put tablespoonfuls of it on a platter forming it 
in the shape of a small cutlet; spread it smooth on the top and 
glaze with some chicken aspic. Decorate all around them with 
some mayonnaise [to one cup of mayonnaise dressing add two 


84 MRS. ERICSSON HAMMOND’S COOK BOOK 


tablespoonfuls of dissolved Cox’s gelatine]; put it in a paper 
bag that holds a fancy tube and make a streamer of it around the 
cutlet,with a rose in the center and on this rose put a small piece of 
truffle; drip some aspic on the decoration. Arrange them on top 
of the foundation, one resting partly on top of the other according 
to the number of cutlets; put a paper frill in each, and all around 
each decorate with strips cut from green pepper that has been left in 
ice-water to become crisp. In the center arrange the leaves from 
a small head of lettuce sprinkled with truffles; make a rose of the 
mayonnaise on the lettuce with a truffle center. Serve with .an 
Aurorian sauce at the side. This also can be served as a cold dish 
or a salad. 

Rolled Tongue on Aspic of Spinach a la Tore 

Roulade de Langue en Aspic d’Epinards a la Tore 
For Six Persons 

Twelve slices of smoked tongue, two cups of cooked ground 
spinach, two cups of mayonnaise dressing, one cup of Hollandaise 
sauce, three spoons of whipped cream, some aspic, pepper and salt. 

How to Make It. Cut from a smoked tongue that is well 
cooked and soft twelve slices and trim them all even length and 
width, about two inches in width, and roll. Put them on a broiler 
in a cold place and glaze with the aspic. Put on each a large star 
made from the cooked whites of eggs. Make the aspic of the spin¬ 
ach. Put a ring form with a flat bottom on chopped ice and glaze. 
Decorate around with the cooked whites of eggs and Spanish 
pepper in strips. Glaze again and fill; put the spinach in a sauce¬ 
pan on ice and add the gelatine, pepper and salt, and stir until it 
gets cold, then add four spoons of mayonnaise dressing and four 
spoons of whipped cream. Fill the decorated mould and leave 
on ice until ready to serve, dip in warm water, turn out on a 
platter and garnish all around with chopped aspic and on top of 
it arrange the small rolls of tongue. Fill the center with Aurorian 
sauce and garnish with parsley. This is a beautiful cold dish 
and can also be served as a complete salad by garnishing with 
lettuce leaves all around and with quarters of tomatoes on them. 

Chicken Macedoine Salad a la Ericsson Hammond 

Poulet, Salade Macedoine a VEriccson Hammond 

Pick, singe, draw, and wash the chicken well; tie it up and put 
it in a saucepan with boiling hot water sufficient to cover it, also 
with onions, carrots, pepper, and salt. Cook until well done and 
leave in the broth until cold, then cut out the breast and slice it and 
form it in small fillets, shape of a half egg cut lengthwise; put them 



Copyright, 1924, by Mrs. Ericsson Hammond 


o Upper ) LETTUCE OMELET SALAD A LA AURORIAN 
t Lower ) CHICORY MUSHROOM SALAD A LA AURORIAN 












MRS. ERICSSON HAMMOND’S COOK BOOK 85 


on a broiler over a platter and coat them with the chicken chaud- 
froid sauce. Decorate them with truffles to taste, branches, leaves, 
or daisies. After decorating them, glaze them with the aspic; 
cut smoked well-cooked ham in slices and coat it with pate de 
foie-gras; put the chicken supreme on the top; trim it evenly all 
around, showing the pate de foie-gras and the ham. Glaze a large 
pie plate and put the supremes on the plate, leaving about an inch 
of space in between each; fill the plate with the aspic that begins to 
get cold about a half inch in height. Leave on ice until set and 
when ready to serve cut it out from the aspic, leaving about a tenth 
of an inch all around. Arrange them on a foundation of Macedoine 
vegetables in aspic and in the center serve with Aurorian sauce. 
Garnish with lettuce leaves and chopped aspic. 

Aspic. Three cups chicken broth, one cup of tomato juice, one 
large package of Cox’s gelatine; mix well, season with pepper and 
salt and clear with a white of an egg. 

Salad with Pate in Aspic a la Sigward 

Salade a la Pa te en Aspic a la Sigward 
For Six Persons 

One half pound of calf’s liver, five chicken livers, two onions, 
three spoons of sherry if at hand, one cup of baking fat, four 
spoons of gelatine, one cup of whipped cream, a head of lettuce, 
pepper and salt. 

How to Make It. Slice the onions thin, put them in a frying 
pan with three tablespoons of baking fat and cook them until they 
are done but not brown. Take out the onions and put the chicken 
and calf’s liver that have been sliced thin in the pan with about 
three tablespoons of stock, or water if stock is not at hand, and let 
cook with a tight cover from three to five minutes on a slow fire. 
Turn the livers and let it cook again for about the same time, then 
put it through the meat chopper twice with the onions and the 
juice from the pan; press it through a very fine strainer and put 
it on a saucepan on ice; stir it, then add the dissolved gelatine, 
pepper and salt and sherry if at hand and the rest of the baking 
fat. When it commences to thicken add the whipped cream. Fill 
the mould that has been glazed with aspic and decorate it with a 
wreath of forget-me-nots or lilies of the valley from cooked white of 
eggs and little green leaves. Glaze again before filling it so as not 
to disturb the decoration. Leave on ice until ready to serve. Dip 
in warm water and turn out on a bed of lettuce, then garnish with 
chopped aspic around. Aurorian sauce or mayonnaise dressing 
in the center of this is a complete salad. 


Cold Sauces 

The following cold sauces are used for salads, appetizers, meats, 
fish, and egg dishes. 


Mayonnaise Dressing 

Assaisonnement de Mayonnaise 

Put two yolks of eggs in an enamel bowl on cracked ice. Add 
a teaspoon of salt, a teaspoon of mustard, cayenne pepper, and a 
teaspoonful of whipped cream. Put to one cup of Mazola oil the 
juice of one lemon and with a whisk begin stirring the dressing very 
rapidly, adding the oil and lemon juice slowly at the beginning. 
When it begins to thicken, add gradually a little whipped cream. 
This dressing ought to be stirred very fast as the faster it is stirred 
the smoother it becomes. Do not allow it to get too thin nor too 
thick. Keep the same thickness from the beginning until it is 
finished. If it gets too thick add some more whipped cream and 
some more lemon if needed, and if it starts to get thin, add some 
more oil; season to taste with more pepper and salt. Two yolks 
take about two cups of oil. Leave on the ice until ready to use. 


Aurorian Sauce] 

Sauce d’Aurore 

Make a mayonnaise dressing [see above recipe]. Put a table¬ 
spoon of butter in a small saucepan; stir it to a cream, add three 
yolks, one at a time, mixing it well with the butter between each 
addition; add the juice of a half lemon, pinch of cayenne pepper, and 
a saltspoonful of salt. Put the saucepan on top of a boiling tea 
kettle over the fire; add a half cup of boiling hot water; beat it very 
rapidly until it thickens. If this sauce is cooked too long it will 
become thin and curdle. When it commences to thicken, take it 
off immediately and leave it get cold. Mix the above mayonnaise 
to this sauce when it is cold. This is a beautiful light sauce used 
a lot in place of mayonnaise dressing. 

86 


MRS. ERICSSON HAMMOND’S COOK BOOK 87 


Russian Mayonnaise Dressing 

Assaisonnement de Mayonnaise russe 

Make a cup of thick mayonnaise dressing, add to it a tablespoon 
of chili sauce, a pinch of chili powder, three spoons of thick, 
heavy whipped cream, and color it pink with a trifle of the fruit 
coloring. This sauce is used for different cold egg and fish dishes 
and salads. 

Mayonnaise Cream Dressing a la American 

Assaisonnement de Creme Mayonnaise a VAmericaine 

Make one cup of mayonnaise dressing [see recipe Mayonnaise 
Dressing]. Mix well on ice, add to one cup of the dressing one cup 
of whipped cream; mix slowly; add more pepper and salt to taste. 

Russian Dressing a la Viggo 

Assaisonnement russe a la Viggo 

Make one cup of mayonnaise dressing [see above recipe Mayon¬ 
naise Dressing]; add to it two tablespoons of strained chili sauce, 
a pinch of chili powder, a half teaspoon of onion juice; stir on ice, 
color it a trifle with the orange and red coloring if beet juice is not 
at hand. Add to it one cup of heavily whipped cream, pepper and 
salt to taste. 

Sauce a la Casanova 

Sauce a la Casanova 

One cup of thick mayonnaise dressing, two hard-boiled eggs, 
one truffle, two tablespoons of cold rich stock, three spoons of 
whipped cream, and one teaspoon of chili vinegar. 

How to Make It. Put a cup of mayonnaise dressing in an 
enamel bowl on ice [see recipe Mayonnaise Dressing]. Press the 
yolks through a fine strainer and shred the whites of the eggs and 
truffles in fine strips (Julienne style); add the stock to the mayon¬ 
naise, also the yolks, and stir until smooth, then add the whites of 
eggs, truffles, and season with pepper and salt to taste; last add 
the whipped cream. 

Green Pepper Sauce k la Salmis 
Sauce aux Piments a la Salmis 

Put a cup of mayonnaise dressing in an enamel bowl on ice 
[see recipe Mayonnaise Dressing]. Color it brown with a half 
teaspoon of beef extract dissolved in a tablespoon of warm water; 
when it is cold add it to the mayonnaise dressing; also add a finely 


88 MRS. ERICSSON HAMMOND’S COOK BOOK 


chopped green pepper and one teaspoon of finely chopped parsley; 
last add four spoons of whipped cream. 


Sauce a la Salmis 

Sauce a la Salmis 

Put one cup of mayonnaise dressing in an enamel bowl on ice 
[see recipe Mayonnaise Dressing]; color it with kitchen bouquet 
or beef extract; season to taste. When ready to use add three 
spoons of whipped cream. 


Tomato Mayonnaise Sauce a la Blanche 

Sauce Mayonnaise de Tomates a la Blanche 

One large tablespoon of butter, one tablespoon of flour, one 
cup of tomato juice, one teaspoon of onion juice, cayenne pepper 
and salt, and one cup of mayonnaise dressing. 

How to Make It. Put the tomato juice on the stove to become 
hot; put the butter in the saucepan and when it is melted add the 
flour, mix well, then add the tomato juice. Beat the sauce until 
creamy, season it with pepper and salt and color it a trifle with the 
orange and red coloring to make it a perfect shade of tomato. 
Put the saucepan in water with ice and stir until cold, then add 
one cup of thick mayonnaise dressing [see recipe Mayonnaise 
Dressing]. 


Tomato Mayonnaise a la Fingar 

Mayonnaise de Tomates a la Fingar 

Make a thick mayonnaise dressing [see recipe Mayonnaise 
Dressing]. Press thick tomatoes through a very fine strainer, add 
one cup of this tomato juice to the mayonnaise dressing; color a 
trifle with the orange and red coloring to give it the shade of tomato; 
season it according to taste; add to it one tablespoon of finely 
chopped parsley. 


Tomato Mayonnaise with Anchovy a la Fingar 

Mayonnaise de Tomates aux Anchois a la Fingar 

[See above recipe Tomato Mayonnaise a la Fingar.] Dissolve 
one teaspoon of anchovy paste with the juice of tomato and add it 
to the mayonnaise dressing. 


MRS. ERICSSON HAMMOND’S COOK BOOK 89 


Parsley Mayonnaise Dressing a la Bernard 

Mayonnaise de Persillade a la Bernard 

Put one cup of thick mayonnaise dressing in an enamel bowl 
on ice [see Mayonnaise Dressing]; add to it gently one cup of sour 
cream whipped; season it with cayenne pepper and'salt to taste; 
add to it two tablespoons of finely chopped parsley. 


Green Lobster Mayonnaise 

Mayonnaise d’Hommard Vert 

This is a beautiful sauce for cold lobster or fish dishes. When 
’opening a cooked cold lobster, take care of the fat which will amount 
to about two 'tablespoons if it is a fat lobster; press it through a 
fine strainer, add it to one cup of thick mayonnaise dressing [see 
Mayonnaise Dressing]. Color it a trifle with the spinach coloring 
and when serving sprinkle it with the chopped roe of the lobster. 


Tartar Sauce 

Sauce tartare 

Make a rich mayonnaise dressing [see recipe Mayonnaise 
Dressing]; add to it two tablespoons of chopped olives and sour 
gherkins mixed, one teaspoon of chopped capers, and one tablespoon 
of finely chopped^parsley; mix gently. This sauce is served with 
fried fish of any kind and is often filled in tomatoes, lemon, or cups 
of cucumber as a garnishing around fish. 


Oyster Crab Sauce a la Blossom 

Sauce aux Crabes d’hultre a la Blossom 

Take a cup of thick mayonnaise dressing [see recipe Mayon¬ 
naise Dressing]; color it a trifle with the orange and red coloring to 
make it the shade of oyster crab. Put a quarter of a pound of 
oyster crab in three quarters of a cup of water, a tablespoon of 
butter, pepper and salt; let them come to a boil and cook them for 
about three minutes. Leave in the juice until cold, then put them 
in a strainer to drain; add a half cup of whipped sour cream to the 
mayonnaise dressing and then mix the oyster crab to it gently. 
Keep some for decoration. Dish it up as it is going to be served 
either in a sauceboat or in the middle of a dish. Sprinkle it on the 
top with the oyster crab. 


90 MRS. ERICSSON HAMMOND’S COOK BOOK 


Livournaise Sauce 

Sauce livournaise 

Put two yolks of eggs in an enamel bowl on cracked ice; add a 
half teaspoon of salt, a spoon of mustard, a pinch of cayenne pepper, 
a saltspoonful of nutmeg, a squeeze of an onion, and a half teaspoon 
of anchovy paste. 

How to Make It. Mix a half lemon to one cup of Mazola oil, 
add one teaspoon of cream to the eggs; with a whisk stir it very 
rapidly; add the lemon juice and the yolks [if it gets two thick add 
a little more whipped cream]. When the sauce is ready leave stand 
on ice until ready to serve. In the meantime shred five fillets of 
anchovy in narrow strips, Julienne style, add this to the dressing 
with a half cup of whipped cream and a tablespoon of finely 
chopped parsley. This sauce is served with cold egg or fish dishes. 

Egg Mayonnaise Sauce a la Brigitta 

Sauce Mayonnaise d’CEufs a la Brigitta 

Two hard-boiled eggs, one cup of thick cream sauce [Allemande 
Sauce], a large cup of well-seasoned thick mayonnaise dressing, 
mustard, a squeeze of an onion, pepper, salt, and two tablespoons 
of whipped cream. 

How to Make It. Chop the eggs fine; put the saucepan of 
cream sauce on ice; add to it the squeeze of an onion, stir until cold. 
When cold add mayonnaise dressing, chopped eggs, pepper, salt, 
and, last, two tablespoons of heavy whipped cream. This sauce is 
served with different cold egg and fish dishes. 

Tongue Mayonnaise Sauce a la Regina 

Sauce Mayonnaise de Langue a la Regina 

Make a sauce as above [see recipe Egg Mayonnaise Sauce a la 
Brigitta]; in place of egg use one cup of well-cooked smoked tongue; 
cut it in thin slices, shred it very fine [Julienne style]; add it to the 
dressing. This sauce is used for different cold egg and meat dishes. 

Vinegar Sauce a la Deciderie 

Vinaigrette a la Deciderie 

Put four spoons of Mazola oil in a saucepan on ice; add a tea¬ 
spoon of Worcestershire sauce, two tablespoons of vinegar, a pinch 
of mustard, a squeeze of an onion, the yolks of three hard-boiled 
eggs [that have been pressed through a fine strainer], pepper and 
salt. Just before serving beat it until nice and creamy; add two 


MRS. ERICSSON HAMMOND’S COOK BOOK 91 


tablespoons of thick heavy mayonnaise dressing, one cup of 
white of eggs shredded in fine strips [Julienne style], and last add 
three spoons of whipped cream. This sauce is served with any 
kind of cooked fish, calf’s head, fresh tongues, sweetbreads, brains, 
etc. 


Brown Truffle Mayonnaise Sauce a la Ducele 

Sauce brune, Mayonnaise de Truffes a la Ducele 

Make one cup of Perigord sauce [see large book, “The Swedish, 
French, American Cook Book”]; put it in a saucepan on ice; stir 
until cool, add to it two tablespoons of finely chopped truffles and 
a large cup of well-seasoned mayonnaise dressing; color it with 
some beef extract or kitchen bouquet. [In place of truffles, two 
tablespoons of finely chopped parsley can be added and it is 
then called Brown Parsley Mayonnaise Sauce a la Ducele.] This 
is a beautiful cold sauce for cold egg, fish, or meat dishes. 


White Truffle Mayonnaise Sauce a la Ducele 

Sauce blanche, Mayonnaise de Truffes a la Ducele 

Put a cup of thick Allemande sauce in a saucepan on ice, when 
it is cold add to it two tablespoons of finely chopped truffles and 
one and a half cups of thick, well-seasoned mayonnaise dressing. 
[In place of truffles, two tablespoons of finely chopped parsley 
can be added and it is then called White Parsley Mayonnaise Sauce 
a la Ducele.] This sauce is used for different cold dishes. 


French Dressing a la Hammond 
Assaisonnement frangais a la Hammond 

Four tablespoons of Mazola oil, two tablespoons of vinegar, 
pepper, salt, a pinch of must ard, a teaspoon of Worcestershire sauce, 
and a squeeze of an onion. Put all the ingredients in a small 
saucepan on ice, and just before serving beat it until thick; last 
add three tablespoonfuls of heavy whipped cream. This sauce is 
used for salads. 


Vinegar Sauce 

Vinaigrette 

Two eggs, four tablespoons of Mazola oil, two tablespoons of 
vinegar, a squeeze of an onion, pinch of mustard, cayenne pepper 
and salt. 

How to Make It. Hard boil the eggs, separate the yolks from 
the whites; press the yolks through a fine strainer, stir it until 


92 MRS. ERICSSON HAMMOND’S COOK BOOK 


smooth; add the oil, vinegar, and ingredients. Beat it on ice until 
thick, then add the cooked white of eggs that have been shredded 
in fine strips [Julienne style]. This sauce is served for fried fish 
dishes, calf’s head, fresh tongue, etc. 


Souffle of Vinegar Sauce 

Sauce de Vinaigrette soufflee 

Take two cups white aspic jelly; flavor with Tarragon vinegar 
and lemon juice, add two tablespoons Mazola oil, beat on ice with 
a whisk until white and frothy. Serve in the center of all cold 
dishes such as fish, meat, and eggs. 


Cold Bearnaise Sauce 

Sauce froide bearnaise 

Break four eggs in a small saucepan, add to it the juice of a 
lemon, one tablespoon of onion juice, a pinch of mustard, pepper 
and salt; mix well. Melt one cup of butter but do not allow it to get 
hot; put the saucepan over the fire and with a whisk stir it rapidly 
[be careful not to let it curdle or become lumpy], and when it com¬ 
mences to get thick, take the saucepan over to the table and pour 
the butter in slowly, stirring it very rapidly as when making 
mayonnaise. When all the butter is added, add a teaspoon of finely 
chopped parsley. Leave the sauce in the ice-box until ready for 
use, then it can be cut in squares or any shape wanted and served 
on chops or steaks. It can also be put in a paper bag that holds 
a fancy tube and make roses out of it, using them for decorations. 
If for fish it can be served in quarters of lemons. This sauce is 
also served hot with different meat, egg, or fish dishes. 


Tomato Bearnaise Sauce a la Karin 

Sauce bearnaise aux Tomates a la Karin 

Break yolks of four eggs in a small saucepan, add to it the juice 
of a half lemon, a teaspoon of onion juice, cayenne pepper, salt, and 
one cup of thick tomato puree that first has been pressed through 
a very fine strainer; mix well. Put it on the stove, beat it until 
it commences to thicken [be careful not to let it curdle or become 
lumpy], add to it one cup of melted butter slowly, as if making 
mayonnaise, beating it very quickly. If it has not sufficient shade, 
color it a trifle with the butter coloring and the red fruit coloring. 
This sauce is used for salads and cold egg or fish dishes. 


MRS. ERICSSON HAMMOND’S COOK BOOK 93 


Horseradish Sauce a la Ravigote 

Sauce au Raifort a la Ravigote 

Take one cup of cold rich cream sauce, grate to it a half cup 
of horseradish, mix well; flavor it with lemon juice, cayenne pepper, 
and salt. When ready to serve, add three tablespoons of rich 
mayonnaise dressing and two tablespoons of whipped cream. 


Horseradish Sauce a la New York 
Sauce au Raifort a la New-York 

Add to a half cup of whipped cream a half cup of finely grated 
horseradish, some white pepper, cayenne pepper, salt, and the juice 
of a half lemon; mix well; then add another half cup of whipped 
cream. Serve with fish or meat, especially roast beef. 


Cold Ravigote Sauce 

Ravigote froide 

Four tablespoons of butter, one cup of milk, yolks of two eggs, 
one tablespoon of flour, one tablespoon of Tarragon vinegar, a 
tablespoon of onion juice, the juice of a large lemon, a teaspoon of 
Harvey sauce, a teaspoon of Worcestershire sauce, a teaspoon of 
Colman’s Mustard, one small cup of whipped cream, cayenne pep¬ 
per and salt. 

How to Make It. Put the milk on the stove to heat. Put 
the butter in a saucepan over the fire, and when it melts, add the 
flour. Mix well, add the cup of hot milk, beat it until nice and 
smooth. Add all the ingredient flavors, drop the yolks of eggs in 
gradually, one at a time. Beat it fast so it doesn’t curdle. Take 
it off the fire, stir on ice. Drip the rest of the butter, that has 
been melted, in gradually. Stir until cold, then add the cup of 
whipped cream. This dressing is wonderful for salads, cold fish, 
and egg dishes. 


Cold Morley Sauce 

Sauce Morley, froide 

Put a tablespoon of butter in a saucepan over the fire; add 
to it a heaping spoon of flour, mix well; add a cup of milk that has 
been heated and a half cup of strong mushroom essence; flavor it 
with two tablespoons of sherry if such is at hand, pepper and 
salt. Put the saucepan on ice and stir until the sauce gets cold, 
then add one cup of whipped cream. This is a beautiful sauce for 


94 MRS. ERICSSON HAMMOND’S COOK BOOK 


cold eggs and different cold dishes. It can also be used hot—in 
place of whipped cream add a half cup of unwhipped cream. 

Hot Mornay Sauce 

Sauce Mornay, chaude 

Put a tablespoonful of butter in a saucepan on the stove; when 
it is melted add a tablespoonful of flour, a cup and a half of boiling 
hot milk; beat the sauce until nice and creamy, then add to it the 
yolks of two eggs [when adding the eggs take care that it does not 
curdle] then add a half cup of grated American cheese, season to 
taste with pepper and salt; beat the sauce well. Serve with egg 
dishes or meat entrees, rice, noodles, and macaroni. 

Cold Mornay Sauce 

Sauce Mornay, froide 

Make a sauce [see above recipe]. When it is cooked put the 
saucepan on cracked ice and stir the sauce slowly until it is cold, 
then add a half cup of whipped cream. This is served with eggs 
and cold fish dishes. 

Egg Cream Dressing a la Vevan 

Assaisonnement d’CEufs, Creme a la Vevan 

One raw yolk of egg, four hard-boiled ones, one cup of whipped 
cream, juice of one lemon, a pinch of mustard, a half teaspoon of 
onion juice, cayenne pepper and salt. 

How to Make It. Press the hard-boiled eggs through a very 
fine strainer; stir them in a saucepan on ice until very smooth; 
mix to it the raw yolk, pepper, salt, lemon juice, and last the 
whipped cream. This dressing is beautiful for different salads, and 
as a sauce for cold fish and egg dishes. 

Mustard Dressing a la Ebba 

Remoulade a VEbba 

A spoon of butter and four spoons of melted butter, one table¬ 
spoon of flour, juice of one lemon, one teaspoon of onion juice and 
mustard, yolks of two eggs, cayenne pepper and salt, one cup of 
milk, and four spoons of whipped cream. 

How to Make It. Put the spoon of butter in a saucepan on 
the stove; add the mustard and the flour, mix; add the milk that 
first should be heated. Beat until nice and smooth; add the juice 
of the lemon, the yolks, and the onion. The sauce must be beaten 
rapidly when the yolks are added. Take the pan off the stove, 


MRS. ERICSSON HAMMOND’S COOK BOOK 95 


place it in a bowl of ice, add pepper and salt to taste; stir it until 
it gets cold, adding the four tablespoons of melted butter and last 
the whipped cream. 


Cream Cheese Dressing a la Philadelphian 

Assaisonnement de Fromage a la Creme Philadelphienne 

A quarter of a pound of Philadelphia cream cheese, three spoons 
of whipped cream, juice of half a lemon [if for fruit salad take less], 
cayenne pepper and salt. 

How to Make It. Put the cheese in a small enamel saucepan 
and beat it until it becomes creamy; add the lemon juice, pepper 
and salt, and then the whipped cream very gently. Leave on ice 
until ready for use. If the dressing is wanted for mixing with fruit 
or other ingredients used for the salad, add some unwhipped cream, 
quantity wanted, to make the dressing thinner. 


Lobster Sauce a la Aurorian 

Sauce d’Homard a VAurore 

Make an Aurorian sauce [see recipe Aurorian Sauce]. Shred 
the meat from a small lobster in strips, Julienne style; add it to the 
sauce and color it a trifle with the lobster coloring. If crab meat, 
shrimps, oysters, oyster crabs, or mushrooms are used in place of 
lobster it bears its name accordingly. 


Cold Sauce Meuniere 

Sauce Meuniere, froide 

Take yolks of four eggs, juice of one lemon, juice of an onion, 
pepper, salt, one cup of melted butter, one and a half cups of strong 
mushroom juice [if mushroom juice is not at hand a rich stock can 
be used in place of it]. 

How to Make It. Put the yolks in a saucepan; add the lemon, 
onion juice, pepper, salt, and mix well; add the mushroom juice; 
stir over the fire very fast until it begins to thicken [be careful not 
to let it curdle or become lumpy]. Take it over to the table; have 
the butter already melted, not hot, and add it slowly with constant 
beating just as when making the mayonnaise dressing. Color 
it with some dissolved beef extract the shade of light brown; stir 
on ice until cold, then add a half cup of heavy whipped cream. 
This sauce is served with any kinds of cold meat, fish, and egg dishes. 


96 MRS. ERICSSON HAMMOND’S COOK BOOK 


Mayonnaise Chaudfroid Sauce 

Sauce au Chaudfroid de Mayonnaise 

Put in a saucepan a half cup of milk; add four tablespoons 
dissolved Cox’s gelatine; stir on ice until it gets cold. Put in 
a saucepan four tablespoons of mayonnaise dressing highly 
seasoned with lemon juice, pepper, and salt; pour the milk with the 
gelatine to the dressing carefully and stir very fast; then, last, add 
six tablespoons of heavy cream. This is a chaudfroid glaze for 
different kinds of cold entrees, cold dishes, and fish and meat 
appetizers, with the difference that if for fish, flavor with more 
lemon juice. 

Chaudfroid Sauce 

Sauce au Chaudfroid 

One cup of milk, one tablespoon flour, four tablespoons dissolved 
Cox’s gelatine, two tablespoons sherry, and one cup of cream. 

How to Make It. Put half cup of milk on the stove; add the 
flour that has been dissolved in the other half cup of milk; cook 
until thickened. Put through a fine strainer; stir on ice; add the 
gelatine, sherry, and, when it begins to get cold, add the cream. 
This sauce is used for glazing. If for fish, flavor with lemon; meat 
with sherry, and for desserts, with lemon extract; sweeten it with 
two tablespoons of powdered sugar. 

Brown Chaudfroid Sauce 

Sauce brune au Chaudfroid 

Thicken one cup of broth with one tablespoonful of cornstarch 
dissolved in a half cup of water colored with kitchen bouquet and 
flavored with sherry; season with pepper and salt to taste; add four 
tablespoons of dissolved Cox’s gelatine. Put the saucepan on 
ice; stir until it commences to get cold. A glazing for any kind 
of cold meat, fish, or egg dishes. 

Tomato Glaze 
Glace de Tomates 

Put a cup of tomato juice in a saucepan over the fire, color it 
with a trifle red coloring; season with pepper and salt; add four 
spoons of dissolved Cox’s gelatine. When boiling thicken with 
one large tablespoon of cornstarch dissolved in one half cup of 
water; let come to a boil; put the saucepan in water with ice, stir 
slowly until it gets lukewarm, then it is ready to use. 


MRS. ERICSSON HAMMOND’S COOK BOOK 97 


Brown Glaze 

Glace brun 

Take one cup consomme, color with kitchen bouquet, put on 
stove; add two tablespoons sherry if at hand, pepper and salt to 
taste. When boiling, thicken with one tablespoon cornstarch 
dissolved in one half cup water; add four tablespoons of dissolved 
Cox’s gelatine; when it comes to a boil put the saucepan in water 
with ice, stir slowly until it gets lukewarm, then it is ready for use. 

Supreme Glaze 

Glace Supreme 

Put a tablespoon of butter in a saucepan on the stove; add to 
that a spoon of flour; mix well; add one and a half cups of hot milk 
and beat until smooth; add two yolks of eggs [beat fast so the 
yolks don’t curdle]. Put the saucepan in ice-water, add to it four 
tablespoons of dissolved Cox’s gelatine, season with cayenne pepper 
and salt. When it gets cold add a half cup of cream. This is a 
glazing for eggs and different cold dishes. 

Tomato Chaudfroid 

Chaudfroid de Tomates 

Put a tablespoon of butter in a saucepan on the stove; add one 
tablespoon of flour; mix well; add to that one cup of hot tomato 
juice and beat the sauce until creamy; season with cayenne pepper 
and salt and two tablespoons of strained chili sauce. Put the 
saucepan on ice; add to that four tablespoons of dissolved Cox’s 
gelatine and stir until it commences to get cold, then add a half 
cup of cream. This is a glazing for eggs and different cold dishes. 


Egg Dishes 

Egg with Oyster Crab a la Anna 

CEufs aux Crabes d’huitre a la Anna 

Hard boil the eggs, time twelve minutes, leave in cold water 
until ready for use, remove the shell, then cut in halves lengthwise; 
remove the yolks and put the whites in hot water until ready to 
use. Stir two tablespoons of butter until smooth; add to it the 
yolks and stir to a cream; prepare six slices of tomatoes all uniform 
size; put them on a baking sheet; sprinkle them with pepper and 
salt. Pick and rinse the oyster crabs; put them on a napkin to 
drain, then put them in the basket and dip in smoking hot Mazola 
oil three times, a second for each. Make the Hollandaise sauce; mix 
part of the oyster crab sufficient to fill the eggs with a trifle of the 
sauce; fill the eggs with it; place on round slices of toast the to¬ 
matoes that first have been put in the oven to become hot. 

Put the yolks of eggs in a paper bag that holds a fancy tube; 
decorate with it all around the edge of the tomato; stick an oyster 
crab here and there on top of the yolks and in the center put the 
filled white of eggs. Arrange them in the form of a ring on a platter 
and in the center of the ring put the oyster crabs, and all around 
pour the Hollandaise sauce; garnish with parsley and serve as a 
hot egg dish for lunch. This can also be served as a cold egg dish 
by using Aurorian sauce in place of the hot Hollandaise. 


Eggs a la Victoria 
CEufs a la Victoria 

Break three eggs in a bowl and mix well; add to it four table¬ 
spoons of milk, two tablespoons of cream, cayenne pepper, and salt. 
Put a large tablespoon of butter in a frying pan over the fire and 
when the butter is melted put the egg mixture into it and when it 
commences to cook draw it from one side to another carefully so 
as not to scramble it; sprinkle it with four tablespoons of grated 
American cheese; when the egg mixture is hot through, but not hard, 
fill it in the Victoria baskets that have been heated in the oven. 
[See Victoria Baskets in my large book, “Swedish, French, American 

98 


MRS. ERICSSON HAMMOND’S COOK BOOK 99 


Cook Book” on Page 276]. Garnish with slices of hard-boiled eggs 
on each and arrange them in the form of a ring on a platter. Put a 
handle of green pepper in each tied with a small bow of white ribbon. 
Garnish with parsley in the center. This is a beautiful luncheon 
or supper dish. 


Egg Cutlet with Hollandaise a la Edna 

Cotelette d’CEufs a la Hollandaise a la Edna 
For Six Persons 

Hard boil four eggs for twelve minutes, leave in cold water 
until cold then peel and chop very fine. Make cream sauce; put to 
the chopped eggs four tablespoons of the thick cream sauce, cayenne 
pepper and salt; mix gently, then put tablespoonfuls on a platter 
and leave until it is cold; when cold form it in the shape of a cutlet. 
Dip in egg then in fresh bread crumbs; put them one at a time in 
smoking hot Mazola oil and cook until golden brown, all even color. 
Leave on a plate in a hot oven for about three minutes before 
serving; arrange them on a paper doily on a platter, one resting 
on top of the other, and if many one row the opposite way. Put a 
paper frill in each. Garnish with quarters of hard-boiled eggs 
around and with some parsley. Serve it with Hollandaise sauce 
for lunch or supper. 


Egg Croustades with Oyster Crabs a la Prince Carl 

Croustades d’CEufs aux Crabes d’huitre a la Prince Carl 

Six croustade cups, one pound of fried oyster crabs, two cups of 
Aurorian sauce, and five eggs. 

How to Make It. First make croustade cups [see page 391 
in my large book, “The Swedish, French, American Cook Book”] 
and fill. Arrange them in the form of a ring on a paper doily on a 
platter and decorate on top with a thin slice of hard-boiled egg on 
each with a row of oyster crabs all around and in the center of the 
platter fill with the rest of the oyster crabs. Garnish in between 
each cup with a clift of lemon dipped in chopped parsley and with 
a bunch of parsley at the side. Serve as a cold egg course or fish 
dish for luncheon. If for a hot dish prepare the same way with 
Hollandaise sauce in place of Aurorian. 

How to Fry the Oyster Crabs. Wash the crabs, leave 
them on a cloth, put them in a frying basket, dip in smoking 
hot Mazola oil three times, a minute for each, sprinkle with salt 
and pepper. 



100 MRS. ERICSSON HAMMOND’S COOK BOOK 


Gelatine of Egg a la Europeenne 

Gelatine d’CEufs a VEuropeenne 

Five eggs, a half pound of mushrooms, two tablespoons of pate 
de foie-gras, a half pair of sweetbreads, green pepper, pimentos, 
truffles, carrots, onions, and four cups of tomato aspic. 

How to Make It. Cook the sweetbreads and mushrooms and 
slice them ; cook the carrots and onions that have been cut in Julienne 
style, also the green pepper cut the same way, and cook very green; 
cut the Spanish pepper in long strips, also truffles in strips. Make 
four cups of aspic from tomato juice; boil the eggs for twelve 
minutes, peel, and leave in cold water until ready to use. Put a 
fancy charlotte russe mould on ice and decorate according to the 
design of the mould; glaze again and line the mould with slices of 
eggs; cover the eggs with the aspic. Put one egg at the end of the 
mould, then two in the middle and another egg at the end length¬ 
wise; put in between slices of sweetbreads and mushrooms; the 
rest of the mushrooms cut Julienne style and mix with the 
carrots, onions, and pepper; fill about a tenth of an inch with aspic 
on the eggs; sprinkle it with vegetables, then put strips of 
Spanish pepper and truffles lengthwise in the mould; put another 
tenth of an inch of aspic on the top, also some more sweetbreads 
and mushrooms, and in between sprinkle with vegetables; repeat 
this until the mould is full. Leave on ice until ready to dish up; 
dip in warm water and turn out on a platter. Garnish with strips 
of green pepper and lettuce leaves and serve with an Aurorian 
sauce and lettuce in the center. This dish is served as an egg dish 
and can also be served as a salad. 


Egg in Aspic with Spinach a la Beatrice 

(Eufs en Aspic aux Epinards a la Beatrice 
For Six Persons 

Cook three eggs and make two cups of aspic from beef or chicken; 
put fancy individual forms on ice and glaze with aspic. Slice the 
eggs and put even slices, one in each mould; decorate alternately 
with truffles and pimentos around each egg and then with dia¬ 
monds of truffles and cooked whites of eggs all around alternately. 
Drip some aspic over the decoration; the rest of the eggs chop very 
fine, white and yolks together, and put it in a saucepan on ice; add 
to it four spoons of Cox’s gelatine, three spoons of mayonnaise 
dressing, three spoons of whipped cream, cayenne pepper and salt, 
then put about a tablespoon of it in each timbale cup and fill the 
rest of the cup with the spinach and aspic around; leave on ice 


MRS. ERICSSON HAMMOND’S COOK BOOK 101 


until ready to serve; dip in warm water; turn out on a platter; gar¬ 
nish with lettuce and chopped aspic. Serve as an egg entree for 
lunch or supper with Aurorian sauce. 

Spinach Filling. Take one cup of spinach that is cooked green 
and put through a meat machine about three times; put this fine- 
ground spinach in a saucepan with five spoons of dissolved Cox’s 
gelatine, four spoons of mayonnaise dressing, cayenne pepper and 
salt; stir until it commences to stiffen, then add four spoons of 
whipped cream. 

Mousse of Egg in Aspic a la Ericsson Hammond 

Mousse d’CEufs en Aspic a la Ericsson Hammond 

Six eggs, five cups of chicken aspic flavored with tomato; two 
cups of mayonnaise dressing, six spoons of dissolved Cox’s gela¬ 
tine, a quarter of a pound of Roquefort cheese, two green peppers, 
one cup of whipped cream, cayenne pepper and salt. 

How to Make It. First make a clear aspic. Put seven small 
individual chicken moulds on ice; glaze them with the aspic; make 
an eye from lemon and truffle and a bill from truffle, drip some 
aspic on the truffles. Fill the wing part of the bird with cream; 
press the yolks of the eggs through a fine strainer with the cheese; 
add to it three spoons of mayonnaise dressing, four spoons of 
gelatine, pepper, salt, and three spoons of whipped cream. Fill the 
forms, close them, and leave on ice until ready to use. Line a deep 
form with aspic large enough to hold the birds in a ring and put 
the chopped white of eggs mixed with the chopped green pepper on 
the bottom. Fill aspic the height of the eggs; leave stand until 
hard; with a small cutter make holes all around in the egg, a place 
for the birds to rest in. Dip the small forms in warm water, turn 
out and raise them in the mould; carefully fill the mould with aspic 
the height of the birds and leave stand until it is set. When ready 
to serve dip the form in warm water and turn out carefully so the 
birds stand up; cut the center out and fill with a pea salad. Gar¬ 
nish around the dish with lettuce and strips of green pepper. 


Hot and Cold Fish Dishes 


Cold Chaudfroid Salmon with Lobster a la Ericsson Hammond 
Chaudfroid de Saumon au Homard a la Ericsson Hammond 

Select a small salmon, size according to the number of people 
to be served. If such small salmon can not be obtainable 
in place of it get the tail part of the salmon, as many pounds 
as needed. Fillet the salmon by splitting it in halves length¬ 
wise; cut it as close to the bone as possible; remove the bone from 
both halves; put the salmon on the table with the skin down; put 
a knife on the skin and slip it in between, pulling the skin toward 
you and in this way remove the skin from the meat. Butter a 
large baking pan; put the salmon on the pan, joining the two pieces 
together; cut it and form it in the shape of a salmon; the pieces 
cut away when forming it can be added in places needed so as to 
make it all even. Cut out the center of it, leaving room for the 
filling and also add this to the fish if needed, leaving a part uncut 
for the head and tail. This space for the filling ought to be at its 
greatest width about four inches and coming narrow toward the 
tail. Put a piece of butter on the fish, also sherry wine if such is at 
hand in the pan with some broth; sprinkle with pepper and salt; put 
it into a warm oven with a tight cover and cook it, time according 
to the size of the fish. Take it out and if the fish has in any way 
gotten uneven or shrunk during the time of cooking it can be cut 
and formed again; when cold chaudfroid it [see recipe Chaudfroid 
Sauce] then glaze with white aspic. Decorate, starting at the head, 
going toward the tail in the form of scale with half-moons of truf¬ 
fles larger at the head and small toward the tail; drip some aspic 
on the decoration and make a tail with finely chopped truffles also 
a wide band of it around the thick end of the fish forming a head. 
Also a mouth on it with chopped truffles and an eye from truffle 
and lemon. When the fish has been decorated put it in a cold 
place and glaze it heavily with white aspic, then lift it on an 
oblong platter on which it is going to be served and fill it with 
lobsters and spread it with mayonnaise on the top of the filling; 
decorate it on a bias with chopped truffles meeting in the center. 
Mix two tablespoons of dissolved Cox’s gelatine to one cup of 
whipped cream, color it with parsley chopped as fine as powder; 

102 



Copyright, 1924, by Mrs. Ericsson Hammond 

COLD STRIPED BASS A LA ERICSSON HAMMOND 



__ , _ 

Copyright, 1924, by Mrs. Ericsson Hammond 

FILLET OF SOLE WITH SHRIMPS A LA VALDEMAR 














MRS. ERICSSON HAMMOND’S COOK BOOK 103 


put it in a paper bag that holds a fancy tube and decorate it all 
around the filling in waves; also garnish it all around with chopped 
aspic and the small lobster claws and lemon. Put a bunch of 
parsley at the head of the fish. 

Filling. To the meat from two large lobsters take two cups 
of thick rich mayonnaise dressing; cut the lobster in thin slices 
that first have been cooked and left in the water until cold; mix it, 
saving part of the dressing to spread on the top. 


Garniture of Potatoes a la Maria 

Garniture de Pommes de Terre a la Maria 

Peel five medium-sized potatoes; put them in cold water on the 
stove with some salt; cover, and cook them until they are soft. 
Drain off the water and leave them stand for about four minutes 
to steam; press them through the ricer and stir them with a wooden 
spoon, adding one tablespoon of butter and a small half cup of 
hot milk. Beat them over the fire until they are white as cream; 
butter small individual chicken forms; make an eye of lemon and 
truffles and a bill from truffles. Take a small part of the potatoes; 
color it with the orange color; put it in a paper bag and quickly 
fill the wing and tail part of the bird; the rest of the potatoes fill 
the moulds with; close them tight; put the cover on and leave 
them until cold. Five minutes before serving put the moulds in 
hot water in the oven covered for about four minutes; take out, 
open the moulds, and raise the birds on fried rings of bread; garnish 
around meat such as roasts, chops, or steaks. This is also nice 
for garnishing of fish and egg dishes, baked or steamed. 


Eggs with Carrots au Gratin 

CEufs aux Carrottes au Gratin 

Cut carrots in fine strips, Julienne style; cook them in sufficient 
water with a little salt until they are tender. Make a rich cream 
sauce from one tablespoon of butter, one tablespoon of flour, and 
one and a half cups of milk; beat the sauce until it is creamy; add 
three tablespoons of grated American cheese to the sauce and the 
cooked carrots. Put it in a low glass casserole plate; make space, 
leaving room for the eggs; drop an egg in each of these spaces 
(be careful not to break the yolk), sprinkle the carrots heavily with 
grated American cheese, but not the yolks of the eggs. Put in 
the oven to bake; when it begins to bake take out and put a table¬ 
spoon of butter over each yolk of egg; leave it in the oven to bake 


104 MRS. ERICSSON HAMMOND’S COOK BOOK 


again for about ten minutes. Lift the casserole on the platter on 
a paper doily if a casserole case is not at hand. Garnish with 
parsley at the side and serve as a luncheon or supper dish very hot. 
Creamed eggplants, turnips, mushrooms, creamed chicken and 
turkey, oyster crabs, halibut, salmon, and smelts are also deli¬ 
cious when made the same way with the carrots. 


Cold Striped Bass a la Ericsson Hammond 

Bar raye froid & la Ericsson Hammond 

For the service of ten secure two nice fresh striped bass, one 
weight about six pounds and the other four pounds; scale them,open 
the large one on side, remove the intestines and the large main bone, 
also all other small bones that can be found. Wash it well, dry 
it on a napkin and put it on a baking sheet. Take the fillets from 
the other striped bass; put it underneath the stomach part of the 
bass and fill in where necessary; shape it in a perfect shape of a 
fish, leaving room for the filling in the center; sprinkle it with 
pepper and salt; put some butter in the fish and also some sherry 
wine if such is at hand. Put a half cup of fish broth in the roasting 
pan and with a tight cover cook in the oven for about thirty min¬ 
utes, according to the size of the fish and heat of the oven. When 
cooked take it out, basting it with the broth from the pan until the 
fish commences to get cold; when cold glaze it with brown glaze all 
around on the skin, then with brown aspic. Fill the tail with 
chopped truffles of the fins and make a ring of it around the neck of 
the fish; glaze with aspic on top of the decoration and make an eye 
from lemon and truffle. Fill the fish with lobster and decorate; to 
one cup of cream add two tablespoonfuls of dissolved Cox’s gelatine 
and two tablespoonfuls of very fine-chopped parsley; put this in a 
paper bag that holds a fancy tube and decorate all around the 
fish on top of the joining of the filling; drip some gelatine on the 
decoration. Decorate it on top of the filling with strips of chopped 
parsley and truffles; lift it carefully on a pretty silver platter; 
decorate it all around with slices of tomato aspic and with thin slices 
of gherkins with little lemons on top of them that first have been 
dipped in chopped truffles; put a ring of chopped aspic all around 
and on top of that the small lobster claws. Put in the mouth of 
the fish some nice green fresh parsley. This is served as a cold 
fish entree with Aurorian sauce. 

Filling. Cook two lobsters about two pounds each; leave in 
the juice until cold; remove all the meat from the shells and slice 
in thin slices; mix it with thick, well-seasoned mayonnaise dressing. 
Crab and shrimps can be used in place of lobster. 


MRS. ERICSSON HAMMOND’S COOK BOOK 105 


Stuffed Salmon with Shrimps a la Gustaf Adolf 

Sauznon farci aux Crevettes a la Gustaf Adolf 
For Eight Persons 

Two and one half pounds of salmon, two pounds of shrimps, 
truffles, a pint of cream, one egg, two spoons of sherry wine if at 
hand. 

How to Make It. Skin and bone the salmon and then cut it 
about seven inches in length and trim it round and thick at one end 
and pointed the other. A piece of salmon can be formed this way 
by beating it and forming it according to the way wanted. Salmon 
should be about two inches in height, seven inches in width, and 
at the widest part about three to three and a half inches in width 
at the point. After the fish is formed, cut out the center room for 
the filling and put it in a roasting pan with some of the juice made 
from the skin and bone. Sprinkle with pepper and salt and put a 
piece of butter in the fish; put it in the warm oven covered for about 
twenty minutes to steam, basting it now and then during the time 
it is cooking. In the meantime, make a mousse of one pound of 
shrimps, the other pound cook [for fifteen minutes]. Salt to taste. 
Fill the salmon with the mousse while it is hot; mix finely chopped 
parsley with part of the mousse and spread the salmon around with 
it. Slice some truffles in thin slices and begin—first one slice 
at the point, then two slices,'one resting on top of the first one, then 
next row three slices, the fourth row four slices, and the fifth row 
five slices. Peel all even size shrimps and put one after the other 
from the side of the fish meeting in the center, and in this way 
dress the rest of the salmon. Put the salmon mousse with the 
parsley in a fancy tube and decorate all around the shrimps and 
the truffles on the edge of the fish, then put into the oven again, 
covered, and cook for about fifteen minutes [if the oven is too 
hot put a pan of cold water on top of the cover of the pan so 
as to save the decoration. Lift it carefully on a platter and garnish 
it with unpeeled shrimps and lemon all around. Serve with a 
Shrimp Newburg Sauce. 

Fillet of Sole with Shrimps a la Valdemar 

Filet de Sole aux Crevettes a la Valdemar 

Select some fresh fillets of sole; spread them out very thin and 
cut them about five inches in length; double them and cut the 
corners round, then stuff with shrimps. Put them on a buttered 
pan and put into the oven with a tight cover to cook from about 
six to eight minutes; leave until cold and then put on a broiler and 


106 MRS. ERICSSON HAMMOND’S COOK BOOK 


glaze with aspic. In the meantime, prepare a foundation of rice a 
la mayonnaise; arrange them on top of the round foundation that 
first has been decorated with chopped truffles; add some gelatine 
to the mayonnaise dressing; put it in a paper bag that holds a 
fancy tube and make little roses all around the fillets as the illus¬ 
tration shows, and on top make a rose of the mayonnaise dressing 
with a center of truffles; glaze on top of the decoration, and in be¬ 
tween each raise a shrimp. In the center serve an Aurorian sauce 
sprinkled with chopped truffles and in between each shrimp garnish 
with a quarter of lemon dipped in chopped truffles. This is a 
delicious cold dish for lunch or dinner and can also be served as a 
salad by garnishing with lettuce. 

Shrimp Mousse. Peel a pound of shrimps and put them through 
the meat machine four times, then press it through a fine strainer; 
stir it on ice; add the milk, cream, salt, and pepper [try in some hot 
water to see if it is too hard, then if so add more cream], color it a 
trifle with the orange and red fruit coloring to make it the shade 
of shrimps. 

Rice Foundation. Put two cups of well-cooked soft rice in a 
saucepan on ice; add to it five spoons of dissolved Cox’s gelatine 
and a half cup of milk; stir until it commences to thicken, then add 
four spoons of mayonnaise dressing and four spoons of whipped 
cream. Fill all around inside a pie plate that first has been glazed 
with aspic; leave on ice until ready to serve, then dip in warm 
water and turn out on a platter. 

Halibut with Oyster Crab a la Gimo 

Fletan aux Crabes d’huitres a la Gimo 

Cut halibut in small dainty pieces about four inches around and 
a half inch in thickness; coat them first on one side heavily with 
the shrimp mousse [see recipe Shrimp Mousse a la Europeenne on 
page 313 in my large book, ‘‘The Swedish, French, American Cook 
Book”]. Put them on a platter that has been well oiled with 
Mazola oil, with the covered side down, now spread the other side 
also with the mousse, and all around; make them all uniform size. 
Put Mazola oil in a frying pan on the stove and when it commences 
to get hot, with an omelet knife lift the fish carefully into the pan 
not too close to one another, and fry to a golden brown on both 
sides; sprinkle them with pepper and salt during the time they are 
frying. Place them on thick slices of tomatoes; put them in the 
oven for about three minutes. Arrange them in the form of a 
ring on a platter and in the center serve fried oyster crabs with a 
Hollandaise or Bearnaise sauce and garnish all around with un¬ 
peeled shrimps. 


MRS. ERICSSON HAMMOND’S COOK BOOK 107 


Trout in Aspic a la Roosevelt 

Truites en Aspic a la Roosevelt 

Secure small trout all even size; clean, bone, and stuff them; 
put in a roasting pan in a curled position in the shape of a horseshoe 
with a little water, pepper, salt, and some sherry if at hand. Cook in 
the oven from eight to twelve minutes well covered; leave in the pan, 
covered, until cold. Make an aspic from fish broth and tomato 
juice; put a flat dish on ice sufficiently large to hold six of the 
trout; glaze with the aspic and decorate according to taste, a 
branch, daisy, lily of the valley, etc. Put the fish in the dish, 
head and tail to the edge and the back of the fish down with the 
stomach part up one after the other as close as possible in the form 
of a ring; drip carefully with cold aspic all around and then fill with 
a cold aspic that has been colored a trifle with the kitchen bouquet 
an amber color, the height of the trouts. Leave on ice until ready 
to serve; turn out on a cold spinach mayonnaise foundation and 
garnish with lettuce leaves, chopped aspic, and lobster claws. 
Serve with Aurorian sauce as a cold fish dish. This can also be 
served with a salad for dinner. Smelts can be prepared the same 
way in place of the trout. 

Stuffing. Ground meat from a small cooked lobster amounting 
to one cup, two tablespoons of bread crumbs, one egg, a tablespoon 
of melted butter, some orange coloring, two spoons of cream, 
pepper and salt. 

How to Make It. Beat all these ingredients together. This 
filling can be used for any fish. 

Stuffed Smelts in Aspic a la Gimo 

Eperlans farcis en Aspic a la Gimo 

Secure eight large smelts all even size; cut the heads off from the 
smelts and open them in the front, bone them, wash them well, and 
spread them on a buttered pan; sprinkle them with pepper and salt; 
roll; put a little broth in the pan with butter, cook them in the oven, 
covered, from six to eight minutes. Leave in the pan until cold; 
glaze a large timbale cup with aspic and decorate according to 
taste with a large rose of carrot or truffles in the center, half-moons 
of truffles all around, etc. Drip some cold aspic on the top and 
when it is settled raise the rolls of smelts in the mould with the 
nicest part to the edge of the mould and the closed part in; fill with 
aspic the height of the smelts. Leave on ice until ready to serve, 
dip in warm water, turn out on a chartreuse of lobster. Garnish with 
lobster claws all around, also with parsley and chopped aspic. 


108 MRS. ERICSSON HAMMOND’S COOK BOOK 


This dish is served as a cold fish dish and also served with a 
salad. 

The Chartreuse of Lobster. Put in a saucepan two cups of 
lobster that has gone through the meat chopper once; add four 
tablespoons of dissolved Cox’s gelatine, cayenne pepper, salt, and a 
half cup of milk; stir until it commences to thicken then add one 
cup of whipped cream. Color with some orange or fruit coloring 
to make it the shade of the lobster. 

Lobster with Oyster Crab a la Fanchonette 

Homard aux Crabes d’huitre a la Fanchonette 

One pint of oyster crabs, a small lobster, a cup of milk, one table¬ 
spoonful of butter, one spoon of flour, two tablespoonfuls of sherry 
if at hand, pepper and salt to taste. 

How to Make It. Cook the lobster and leave it in the juice 
until cold; open it, break the shell, take out the meat, and cut it 
into small dices; save the small claws for decoration. Put the 
butter in a saucepan; when melted add the flour, then the milk 
that first has been heated. Beat the sauce until nice and creamy; 
flavor it with the sherry, pepper, and salt. Put the yolks of two 
eggs in a cup; mix it with three tablespoons of cream; pour it into 
the pan, shake the pan quickly to prevent it from curdling; let it 
come to a boil. Fill small individual Fanchonette baskets— 
[see my book, “The Swedish, French, American Cook Book” How 
to Make Them]. When the baskets are filled put the handles in. 
Arrange them on a paper doily on a platter in the form of a ring 
and decorate between each basket with one of the small lobster 
claws and fill the center with fried oyster crab. Serve as a fish 
entree for lunch or dinner. 

How to Fry Oyster Crabs. Wash and clean the crabs, put 
them in a basket and dip them in smoking-hot Mazola oil three 
times a minute; each time sprinkle with pepper and salt. 

Crab Cutlet with Rice a la Arthur 

Cdtelette de Crabe au Riz a VArthur 

A small cup of rice, one dozen of large crabs, salt, a pinch of 
mustard, a teaspoonful of grated onion, cayenne pepper, two eggs, 
grated bread crumbs, one cup of milk, and one quart of Mazola oil. 

How to Make It. Scald the rice in three different hot waters, 
put it over a very low fire with two and a half cups of hot water, a 
teaspoon of salt, and with a tight cover let it simmer very slowly 
[do not stir during the time of cooking]. When the rice has swelled 
and absorbed all the water, pour on top of it one cup of boiling hot 



Copyright, 1924, by Mrs. Ericsson Hammond 

CRAB IN SHELL WITH GREEN PEPPER A LA BLANCHE 



Copyright, 1924, by Mrs. Ericsson Hammond 

STEWED OYSTERS A LA LIVOURNAISE 










MRS. ERICSSON HAMMOND’S COOK BOOK 109 


milk [but do not stir]. Leave stand until the rice is well cooked 
and all the milk absorbed in the rice. In the meantime, pick all 
the meat carefully from the crabs [that have been cooked for eight¬ 
een minutes and left in the water until cold] and be sure to have no 
shell in the meat; shred the meat and measure it, which should 
amount to about two cups; mix it with the hot rice, also the onion 
juice, mustard, and pepper. Put tablespoonfuls of it on a large 
platter, and when it commences to get cold form them in the shape 
of a cutlet; leave until cold; mix the eggs; dip the cutlets in the 
eggs and then in the bread crumbs. Cook one at a time in the 
Mazola oil that has been put in a kettle over the fire and is smoking 
hot; take up and put on a roasting pan. Just before serving put 
them in the oven from about three to four minutes to be thoroughly 
hot through. Arrange them on a platter in the form of a ring and 
serve with the tartar sauce around, filled in lemon or tomato. 
Garnish with parsley in the center. 


Crab in Aspic a la Erick Gustaf 

Crabe en Aspic a la Erick Gustaf 

One dozen of hard-shell crabs, four cups of tomato aspic, one 
cup of whipped cream, four spoons of mayonnaise dressing, 
cayenne pepper and salt. 

How to Make It. Put the crabs in hot water with salt and 
let them cook for about eighteen minutes; leave in the water to 
get cold; break the crabs and remove all the meat free from shells; 
measure three cups of the crab meat, divide it in two. Put a 
mould in the shape of a crab on ice; glaze with aspic and decorate 
with the roe from the crabs; chop the roes and fill the body and 
tail with it; drip some aspic on the roe, then fill the claws and 
also the head part. Make eyes from lemon and truffles; drip aspic 
again on the decoration; fill in with chopped truffles and chopped 
parsley according to taste to show up the red part of the decoration; 
glaze again; put half of the crab meat in the mould and drip with 
aspic that is well seasoned the height of the meat and fill with the 
second filling. Put some aspic all around the filling; leave on ice 
until it is ready to serve, then dip in warm water and turn out on 
a platter on top of a paper doily. Garnish with chopped aspic, 
lemons, parsley, and some crab claws around. Serve with Auro- 
rian sauce as a cold dish. It can also be served as a salad by 
garnishing with lettuce. 

Filling. Put the other half of the crab meat in a saucepan 
on ice; add to it a half cup of tomato juice, pepper, salt, six 
spoons of gelatine, and four spoons of mayonnaise dressing; stir 


110 MRS. ERICSSON HAMMOND’S COOK BOOK 


until it commences to thicken, then add four spoons of whipped 
cream. 


Crab Souffle a la New York 

Souffle aux Crabes a la New-York 

Secure a dozen of large hard-shell crabs; put them in hot water 
and cook them for about eighteen minutes; leave in the water until 
they begin to get cold. Open them and take out all the meat, also 
the roe and fat; measure the meat; to three cups of the meat take 
one and a half cups of fresh bread crumbs made from stale bread; 
mix it lightly with the crabs. Take one cup of cream sauce, three 
spoons of cream, three spoons of American cheese; mix that with 
yolks of three eggs; add the crabs and bread crumbs to it; flavor 
it with cayenne pepper and salt, also a teaspoon of Worcestershire 
sauce and the juice of an onion. When it is all mixed, beat up 
the whites of the eggs to a stiflF meringue; add this gently to the 
mixture. Fill it in a glass casserole dish; on top sprinkle with bread 
crumbs and cheese mixed; put it into the oven in boiling hot water 
and bake, time about thirty minutes. Place it on a platter that 
holds a paper doily or napkin if a casserole case is not at hand; 
garnish all around the casserole with the large lobster claws and 
parsley. Serve it with a supreme sauce flavored with Sauterne 
if such is at hand and the fat from the crabs. This dish is served 
as an entree for lunch or dinner. If fresh crabs are not obtainable 
three cups of crab flakes can be used in place of the fresh crabs. 


Crab in Shell with Green Pepper a la Blanche 

Crabes en Coquille aux Piments a la Blanche 

Secure one dozen of hard-shell crabs; cook them for twenty 
minutes; leave in the juice until cold. When cold open the shell; 
take out the meat; rinse the crab free from sand; remove the 
fluffy part of the crab and pick out all the meat carefully free from 
shell. Measure the crab meat by the cup; to each cup of crab 
meat put three tablespoons of Tomato Mayonnaise Sauce a la 
Blanche; mix and fill the shells that have been selected all even size. 
Spread some more dressing on the top; sprinkle them in the 
center with truffles and all around the shell put a row of finely 
chopped green pepper. Arrange them in the form of a ring on a 
platter with point in and point out and in between each shell 
raise one of the large crab claws; garnish with parsley in the 
center. This dish is served as a cold fish entree for dinner or 
lunch. 



Copyright, 1924, by Mrs. Ericsson Hammond 

STUFFED SMELTS WITH GREEN PEPPER A LA FLORENCE 



Copyright, 1924, by Mrs. Ericsson Hammond 

SHRIMP SALAD A LA ANGLAISE 














MRS. ERICSSON HAMMOND’S COOK BOOK 111 


Stuffed Smelts with Green Pepper a la Florence 

EperIans farcis aux Piments a la Florence 

Secure medium-sized smelts; wash them, open them at the head 
and tail and carefully remove the inside and bones; stuff. Put 
them on a buttered pan in a curved position; sprinkle them with 
pepper and salt and put some stock in the pan; steam in the 
oven with a tight cover, time from six to eight minutes. Leave 
until cold and then glaze them with white aspic. * In the mean¬ 
time make a ring foundation of rice (see recipe How to Boil Rice 
on page 289 in my large book, “The Swedish, French, American 
Cook Book”). Put the foundation on a platter and arrange the 
smelts one after the other as the illustration shows. With a fluted 
cutter cut out the foundation in the curve of the smelts; garnish 
in each curve with a quarter of lemon dipped in chopped truffles; 
on the inside of the ring fense with finely cut strips of green pepper 
that has been left in ice-water to become crisp. Fill the ring 
with Aurorian sauce and sprinkle in the center with truffles; gar¬ 
nish with parsley. This is a cold fish entree for lunch, dinner, or 
supper. 

Filling. To one cup of fish mousse add a half cup of finely 
chopped green pepper; season with pepper and salt to taste. 


Shrimps in Aspic a la Tatiana 

Crevettes en Aspic a la Tatiana 

Cook two pounds of shrimps; leave in the water until cold; peel 
the shrimps, leaving sufficient of them for decoration; split the 
shrimps in half lengthwise. Decorate the mould all around and fill 
with the chartreuse; leave on ice until ready to serve; dip them in 
warm water and turn out on a platter. Decorate all around each 
shrimp with mayonnaise mixed with some gelatine; put it in a 
paper bag that holds a ribbon tube and make a fancy border all 
around each of the shrimps. Garnish with decorated shrimps 
and lemons around. Fill with Aurorian sauce and decorate a 
mayonnaise border around the sauce and in the center with a cut 
truffle. Serve as a salad or as a cold dish. It also makes a com¬ 
plete salad by garnishing with lettuce around. 

Chartreuse. Two cups of cooked shrimps that have been put 
through the machine once; add to it five spoons of dissojved Cox’s 
gelatine, a half cup of milk, stir on ice; add four large spoons 
of mayonnaise dressing, and last add four spoons of whipped 
cream. 


112 MRS. ERICSSON HAMMOND’S COOK BOOK 


Smoked Sturgeon in Aspic a la Senorita 

Esturgeon fume ert Aspic a la Senorita 

For six persons take one pound of sturgeon. 

Put little individual fish moulds on ice and glaze them with 
aspic; line them with smoked sturgeon and fill them with sturgeon; 
chop the rest of the sturgeon, add to it one finely chopped green 
pepper; mix it with one and a half cups of tomato aspic and fill 
the moulds; leave on ice until ready to serve. Turn out on slices 
of tomatoes and decorate them with whipped cream through a 
narrow tube and make an eye from lemon and truffles. Garnish 
them around with strips of green pepper and lemons, also parsley 
in the center of the dish. This is served as a cold fish or with a 
salad. It also makes a beautiful appetizer by using small moulds 
and turning them out on buttered bread. 

Stewed Oysters a la Livournaise 

Huitres en ragout a la Livournaise 

Put two quarts of oysters on the stove in their own liquid with 
the juice of a half lemon and a half teaspoon of salt; let them come to 
a boil [be careful not to let them boil]. Leave them stand in their 
liquid to get cold; then pour them in a strainer to drain the juice off. 
Prepare a Livournaise sauce [see recipe, Livournaise Sauce]; put 
the oysters into the sauce, pour it up on a platter; sprinkle it with 
chopped parsley in the center and garnish the platter all around 
with half-moons of pastry. These oysters are served as a cold fish 
entree also as a first course for dinner or luncheon. 

Oysters in Pastry a la Livournaise 

Oysters in Patisserie a la Livournaise 

Make small patties [see my large book, ‘‘The Swedish, French, 
American Cook Book”: How to Make Patties]; mix oysters [see 
recipe Stewed Oysters a la Livournaise]. When ready to serve put 
two oysters in each pastry with the sauce; put the cover on. Ar¬ 
range them in the form of a ring on a platter with parsley in the 
center. This is served as a first course for lunch or dinner. 

Oyster Livournaise a la Fanchonette 

Huitres livournaises a la Fanchonette 

Make Fanchonette baskets from puff paste [see my book, 
“The Swedish, French, American Cook Book”: How to Make Fan¬ 
chonette Baskets]. When ready to serve fill them with Oysters a 



Copyright, 1924, by Mrs. Ericsson Hammond 

SMOKED STURGEON IN ASPIC A LA SENORITA 



Copyright, 1924, by Mrs. Ericsson Hammond 

SHRIMPS IN ASPIC A LA TATIANA 











MRS. ERICSSON HAMMOND’S COOK BOOK 113 


la Livournaise [see above recipe], put a handle in each. Arrange 
them on a paper doily in the form of a ring on a platter and garnish 
with parsley in the center. Serve as a first course for luncheon or 
dinner. 

Stuffed Tomatoes with Oyster Crabs a la Hollandaise 

Tomates farcies aux Crabes d’huitres a la Hollandaise 

Select even, medium-sized tomatoes, one tomato for each portion; 
put them in hot water and remove the skin; cut them in halves 
across and scoop out,leaving room for the filling; sprinkle them with 
finely chopped parsley. Put them on a buttered pan, covered, 
in the oven for about five minutes to get hot. In the meantime, 
pick and rinse a half pound of oyster crabs; let them drain on a 
cloth; put in a basket and dip them in smoking-hot Mazola oil 
three times, allowing a second for each. When the tomatoes are 
hot fill them with the oyster crabs and place them on round pieces 
of buttered toast in the form of a ring on a platter; in the center put 
the rest oyster crabs; pour Hollandaise sauce all around the to¬ 
matoes. Garnish with a bunch of parsley. Serve as a luncheon 
dish or as a fish entree. 

Oyster Crab with Lobster a la Aurorian 

Crabe d’huitre au Homard a VAurore 

Select even-sized small lobsters, supplying one for two portions. 
Cook them and leave in the juice until cold; when cold break the 
lobsters [be careful about the head shell], cut the shell in halves 
lengthwise, trim the tail end of the shells, leaving them perfect and 
all uniform in size; remove the meat from the claws, tail, and body 
[save the smallest claws for decoration]. Cut the meat in small 
pieces; mix it with Aurorian sauce and fill the shells. Decorate 
them with a row of oyster crab around each shell and in the center 
make a daisy of truffle with a yellow center. Arrange them in the 
form of a ring on a platter with the head out and in the center fill 
with fried oyster crabs that have been sprinkled with pepper and 
salt. Garnish with the small claws in between each shell and with 
some parsley at the sides. Serve as a luncheon dish or a cold fish 
entree for dinner. 

How to Fry the Oyster Crabs. Wash and rinse them well; 
leave them on a cloth to dry; put them in a frying basket; dip 
the basket in smoking-hot Mazola oil three times, one minute 
for each. Shake the basket; sprinkle them with pepper and salt. 


Hot and Cold Assorted Meat Dishes 


Boned Stuffed Chicken a la Gimo 

Poulet desosse farci a. la Gimo 

A large broiler about two and a half pounds, breast of a fowl for 
mousse, one fresh calPs tongue, a pint of cream, and a half pound 
of sausages. 

How to Make It. Singe, wash, and clean the chicken well; 
draw it and wash it thoroughly inside; pour a little hot water 
in the chicken to kill the blood. Break the backbone and press 
the chicken against the table so that it will remain flat to pre¬ 
vent it from rolling from one side to the other. Split the skin 
in the center of the breast and roll it to each side; cut away the 
white meat from the breast and clip out the breast bone. Make 
a chicken mousse from the breast of the fowl; add to it a half 
pound of sausages and put part of the mousse in the chicken. 
Take the calPs tongue that first has been cooked well and left in 
the juice until cold and remove the skin; stand it up into the 
chicken with the tip of the tongue to the back and the thick part 
of the tongue to the head of the chicken; place the meat from the 
breast of the chicken on both sides of the tongue with some mousse 
between. Fill with the mousse, making it look nice and plump. 
Draw the skin together around the filling; tie the legs and wings 
close to the body and roll it in a cheesecloth, then put it in some 
stock with carrots, onions, pepper, salt, and let it boil for one hour 
slowly. Untie the chicken from the cloth and put it in a double 
roaster with some of the stock and cook for about ten minutes 
until ready to serve. Carve the chicken by slipping the knife on 
both sides of the chicken from the back to the front close to the 
wing and legs by cutting and then with a sharp knife slice in 
straight even slices. Glaze the wings and the legs with a brown 
glaze. Place it on a platter and garnish all around with fried 
mushrooms, artichoke bottoms, and parsley. Serve it with a brown 
truffle sauce as an entree for dinner or also as the main course for 
lunch with green vegetables. Put cream sauce in a paper bag that 
holds a narrow tube and decorate the chicken with it as the illus¬ 
tration shows. 


114 


MRS. ERICSSON HAMMOND’S COOK BOOK 115 


Chicken in Supreme Sauce with Braised Celery a la Marcellus 

Poulet braise a la Supreme au Celeri a la Marcellus 
For Six Persons 

Select nice crisp celery, cut it from the root, scrape it, and cut it 
all even strips about two inches in length. Tie up in small bunches 
one for each person and put in a saucepan with water sufficient 
to cover it and a little salt and let cook until tender. Then put the 
celery in a heavy frying pan with plenty of butter and a cup of 
strong stock; put it in the oven and keep basting it uncovered for 
about fifteen minutes. In the meantime prepare the breast from 
the chicken that has been cooked and left in the juice until cold; 
cut the chicken in large dices. Make a rich supreme sauce, add 
the chicken to the supreme sauce, and shake the pan until the 
chicken is thoroughly hot. Arrange the celery on the tomato 
foundation and decorate the celery with thick cream sauce through 
a small paper tube, two bands around each bunch, and in the center 
of the dish put the chicken supreme. Sprinkle with a little chopped 
parsley in the middle. This is a beautiful entree. 

Tomato Foundation. Wash one cup of hominy well, put it 
in three cups of tomato juice, and let it cook slowly with constant 
stirring until it becomes thick, then put it on a low fire and let it 
cook slowly for about one hour with a tight cover, now and again 
stirring it. If the hominy has not got sufficient shade from the 
tomato, color it with a trifle of the orange and red coloring. 
When ready to put it up on a plate, add four spoons of American 
cheese, beat it well, and pour it up on a buttered cake plate and 
leave until cold. Just before ready to serve put in the oven to 
heat for about eight minutes. Turn it out and decorate with 
chopped parsley. 

Chicken Mousse in Spinach a la Spinelli 

Mousse de Poulet en Epinards a la Spinelli 
For Eight Persons 

Eight large leaves of spinach. Two cups of chicken mousse. 
Three spoons of butter and some truffles. 

How to Make It. Wash the spinach well. Put it in two cups 
of hot water with salt and a small pinch of baking soda. Put over 
the fire to come to a boil. Take up the spinach leaves carefully 
and lay them on an oiled platter with the top of the leaves down. 
All must be uniform in size. Spread them with chicken mousse 
that is light and well seasoned. Roll them. The roll should be 
about one and a half inch in length and about three inches around. 


116 MRS. ERICSSON HAMMOND’S COOK BOOK 


Lay them on a buttered pan and decorate them with a row of the 
chicken mousse lengthwise put through a ribbon tube. Put some 
chopped truffles at each end. Put them in the oven with a tight 
cover and steam about eight minutes. In the meantime, cut thick 
slices of tomatoes all even sizes and place them on thin slices of 
bread. Put them on a buttered baking sheet and sprinkle with 
pepper and salt. Put them in the oven, time about five minutes, 
When ready to serve, place one on top of each slice of tomato, 
forming them in a ring on a platter. Serve with Hollandaise sauce 
in the center and around. This is a delicious entree for dinner and 
luncheon. 

Chicken with Pate de Foie-gras in Pastry a la Allemande 

Poulet a la Pate de Foie-gras en Patisserie a VAllemande 

Pick, singe, draw, and wash the chicken well; tie it up and put 
it in a saucepan with boiling hot water sufficient to cover it, also 
with onions, carrots, pepper, and salt. Cook until well done and 
leave in the broth until cold, then cut the breast out and form it in 
the shape of small cutlets. [If the chicken is young, the dark 
meat such as the second joint can also be used for this dish.] 
Put them on a buttered roasting pan and coat them with Alle¬ 
mande sauce flavored with wine if at hand. Decorate with truffles a 
daisy on each of the fillets; fill in each pastry cup a teaspoon of pate 
de foie-gras and put them in the oven on a plate to get hot. When 
ready to serve arrange them in the form of a ring on a paper doily 
on a platter and in each put one of the cutlets. Garnish them with 
a paper frill and with parsley in the center. Serve with a supreme 
sauce at the sides. 

Cutlets of Chicken with Pate de Foie-gras a la Rimini 

Cdtelettes de Poulet, Pate de Foie-gras a la Rimini 

Take a large young chicken that has been well cooked and left 
in the juice until cold; cut out the breast, slice, and form it in the 
shape of a small half egg; put them on a buttered pan, coat them 
with pate de foie-gras. Press a small jar of pate de foie-gras 
through a fine strainer, mix it with a cup of chicken mousse; 
stick it full with small, even-sized pointed truffles in the form of a 
hedgehog with some chicken broth in the pan; cook it in the oven 
for six minutes covered. Glaze with brown glaze. In the mean¬ 
time, cut slices of bread the size of the fillet and spread it heavily 
with pate de foie-gras or mocha pate, then put it in the oven to 
heat, time about six minutes. Arrange the spread bread in the 
form of a ring on a platter and put on top of each one of the fillets. 


MRS. ERICSSON HAMMOND’S COOK BOOK 117 


Garnish with a paper frill in each and fill in the center with 
string beans and serve with it a white truffle sauce at the sides. 
Served as an entree. 

Chicken Farce Cutlet a la Antoinetta 

Cdtelette de Poulet a VAntoinette 

Add to two cups of chicken mousse one cup of fine bread crumbs 
[not dried bread], add the grated bread to the mousse, then form it 
in cutlets on a buttered pan. Decorate all around with chicken 
mousse and a dot in the center with a diamond of truffles. Put a 
half cup of chicken broth in the pan and put into the oven to cook 
with a tight cover for about eight minutes. Arrange them in the 
form of a ring on a platter and serve with green peas in the center 
and with a Hollandaise sauce at the sides. Garnish with a paper 
frill in each. 

Chicken in Galantine with Asparagus a la Ericsson Hammond 

Galatine de Poulet aux Asperges a la Ericsson Hammond 

Singe, wash, and clean the chicken well, cook it until tender in 
hot water sufficient to cover it, pepper, salt, onions, and carrots and 
leave it in the juice until cold. Make an aspic from the broth 
the chicken has cooked in and flavor it with some tomato juice. 
Glaze an oblong mould with the aspic and decorate the bottom of 
the mould with whipped cream and truffles and all around thi 
sides of the mould decorate with asparagus and in between each 
asparagus put a strip of Spanish pepper. Slice the chicken in thin 
slices and put it in the mould, one piece resting on top of the other. 
Fill it with aspic the height of the chicken; chop the rest of 
the chicken and also some asparagus and mix it together. Put it 
in a saucepan and add to one cup of the mixture three spoons of 
dissolved Cox’s gelatine, three spoons of whipped cream; fill the 
mould, and all around the edges between the chicken and the as¬ 
paragus fill with aspic. Leave on ice until ready to serve, then 
turn out and decorate all around with lettuce and tomato. Garnish 
with parsley. Serve as a salad or as a cold dish with Aurorian sauce. 

Cutlet of Wild Duck in Pastry a la Barnegat 

Cdtelette de Canard sauvage en Patisserie a la Barnegat 

When the breast of the duck has been used the previous day 
and the dark meat is left, this makes a beautiful entree for lunch 
or dinner. Cut off together the second joint and leg and with all 
the other bones put them in a saucepan with sufficient water to 
cover them, pepper, salt, onions, carrots, and one cup of red wine if 


118 MRS. ERICSSON HAMMOND’S BOOK BOOK 


such is at hand. Let it stew until nice and tender, time according 
to the age of the duck. Leave in the juice until cold and when cold 
take out, remove the skin and the bone from the second joint, 
leaving the leg bone in for the frill; leave it on a broiler to drain. 
Roll out puff paste very thin and cut pieces of it; roll it around the 
meat of duck; fasten it together with yolks of eggs, leaving the bone 
showing out from the pastry, shaping it in the form of a cutlet. 
Put it on a buttered pan in the oven to bake until the pastry is 
baked and brown; when baked brush them over with yolks of 
eggs that have been mixed with a little milk. Arrange them 
according to the number of the cutlets in a row or a ring, and 
garnish with Macedoine vegetables around or in the center. Serve 
with hot currant jelly sauce [see recipe on page 314 in my large 
book, “The Swedish, French, American Cook Book”]. 

Squabs in Pastry a la Barnegat 

Pigeonneaux en Patisserie a la Barnegat 
For Six Persons 

Take four squabs; pick, clean, singe, and wash them well; open 
them in the back, removing the inside [take care of the liver and 
heart]; cut them in two lengthwise. Wash and wipe them with a 
clean linen cloth;bone them,leaving the leg bone in for the frill;rinse 
them in cold water and wipe them again on the cloth; spread 
them out on a roasting pan and stuff. Turn them over with the 
skin part up, forming them in the shape of a cutlet; sprinkle them 
with pepper, salt, and put a little broth in the pan; cook them in 
the oven for about twenty minutes well covered, basting them a 
few times during the time of their cooking. When they are 
cooked put them in a saucepan; cover them with the juice from 
the pan and some more broth; if sherry wine is at hand, a couple 
of tablespoonfuls will improve the flavor immensely. Leave them 
until they get cold and when ready to use put them on a broiler 
to drain; roll puff paste out very thin; cut it in pieces, one for each, 
and roll it around, fasten it together with little yolks of eggs. 
Place them on a baking sheet and put them in the oven to bake for 
about ten to fifteen minutes until the pastry is brown and well 
baked. When ready to serve place them on a hot platter, one 
resting on the other; put a paper frill on the bone. Serve 
with green peas around them and with hot currant jelly sauce. This 
is a beautiful luncheon dish. 

Stuffing. Remove the gall from the liver; put the liver in a fry¬ 
ing pan with some butter and fry it well, not letting it get hard; put 
it through the machine with one cup of sausage meat; add to it three 
tablespoonfuls of bread crumbs. Put it in a bowl; add yolks of 



Copyright, 1924, by Mrs. Ericsson Hammond 

CHICKEN IN GALANTINE WITH ASPARAGUS A LA 
ERICSSON HAMMOND 





Copyright, 1924, by Mrs. Ericsson Hammond 

CUTLET OF SWEETBREAD A LA THEODORIA 











MRS. ERICSSON HAMMOND’S COOK BOOK 119 


two eggs and a spoon of wine if at hand; pepper, salt, and then beat 
well. 


Squabs in Ramequin Cups a la Axel 

Pigeonneaux en Moules a Ramequin a VAxel 

When squabs or pigeons are left over from the previous meal they 
can be made into a beautiful dish. If whole cut them in halves; put 
them in sufficient stock to cover them; pepper and salt to taste, 
onions, carrots, and let them cook until they are very tender. Leave 
in the juice until cold and then take away the bone from the breast 
part of the bird, leaving the leg bone in, forming it in the shape of a 
cutlet. Make a rich gravy from the stock the birds have cooked 
in, strain it, put a cup and a half of the stock on the stove, dis¬ 
solve two tablespoons of flour with a half cup of water; strain 
this to the gravy and color it with some kitchen bouquet or 
beef extract; flavor it with some Madeira or sherry wine if such is 
at hand. Cut a half pound of mushrooms in small dices; add it to 
the gravy and let it simmer for about ten minutes; skim it during 
the time it is cooking. Put'the cutlets into the ramequin cups 
with the leg bone up for a frill; the cutlet can be about one inch 
higher than the cup. Fill it with the mushrooms and put in a pan 
with some water and let cook in the oven for about ten minutes. 
Arrange the cups on a platter, garnish them with a paper frill on 
each and in the center with a bunch of parsley. Served as a 
dinner or luncheon entree. Left-over chicken or other birds can 
be used in the same way. 


Pigeons with Rice a la Ericsson Hammond 

Pigeons au Riz a VEricsson Hammond 

Take one pigeon for each person; singe and wash them well; 
open them and remove the inside; take care of the liver; wash them 
again and tie them up round and plump. Put them in an iron 
pot with some butter, onions, carrots, and some baking fat; brown 
them on top of the stove until they are evenly brown around [take 
care that the onions and carrots do not burn]. Take out of the 
pan and put into the pan a full spoon of flour and mix; add to it 
four cups of hot water, half cup of sherry or Madeira wine if such 
is at hand, if not use one cup of tomato juice; put the pigeons 
into this gravy and let them cook from two and a half to three 
hours well covered on a low fire; turn them a few times during the 
time of cooking to prevent them from sticking to the pan. When 
they are cooked, take them up, put them on a broiler, and glaze 
them with a brown glaze; put them in the oven until the platter 


120 MRS. ERICSSON HAMMOND’S COOK BOOK 


is ready to dish them upon. Turn the mould of rice out in the center 
of the platter and arrange the birds all around with the leg bones out 
and the head part of the squab in toward the rice; skim the fat 
away from the gravy the pigeons have cooked in; strain it through 
a fine strainer and pour some of it on the platter between the squabs, 
and in between each squab in the sauce put about four or five 
small white onions and two marbles of carrots. [These vegetables 
have been prepared and cooked during the time the pigeons have 
cooked, and well seasoned with butter, pepper, and salt.] Decorate 
the pigeons with a paper frill on the legs, garnish with parsley, 
and serve as a main dish for lunch or dinner. Mushrooms can be 
used in place of the vegetables. 

How to Cook the Rice. Put a cup and a half of rice in the 
pan on the stove; scald it about two or three times in boiling hot 
water; add to it three cups of water, a teaspoon of salt, and leave 
on the stove to simmer very slowly for about an hour [do not stir 
it during the time of cooking]. When it has absorbed all the 
water, add to it a small cup of boiling hot milk [do not stir it]; 
leave it over the fire for about twenty to twenty-five minutes 
longer. Turn out in a fancy high timbale cup [if such is at hand] 
and leave it until it begins to get cold, then turn it out on a but¬ 
tered plate, cover it, and put it in the oven until hot, time about 
ten minutes. Lift it carefully in the center of the platter and 
decorate on the top a border of dots according to taste with cream 
sauce colored with the orange coloring. 

Lamb a la Casserole 

Agneau a la Casserole 

When a leg of lamb has been used for a previous dinner, this is a 
nice way of fixing it over if it is not wanted for cold meat. Cut the 
lamb in thick slices, supply one slice for each portion; put it in a 
saucepan with water sufficient to cover it, pepper, salt, uncut 
onions, and large pieces of carrots; let it simmer slowly until it is 
well done. In the meantime, cut vegetables such as carrots, onions, 
turnips, green pepper, string beans, tomatoes, and mushrooms in 
small dices [Macedoine style]; cook the vegetables in separate 
pans and cook the green vegetables very green. When the lamb 
is cooked strain one and a half cups of the juice in a saucepan; 
thicken it with two tablespoonfuls of flour dissolved in a cup of 
cold stock; strain this to the hot broth and stir it slowly until it 
comes to a boil; season to taste, if sherry wine is at hand add two 
spoons of it; color it with kitchen bouquet; add part of the differ¬ 
ent vegetables to the sauce. Put it in a casserole, trim the 
slices of meat even size in the shape of a cutlet if possible, if many 


MRS. ERICSSON HAMMOND’S COOK BOOK 121 


slices put one row and then another row opposite the first one 
with the wide part down and the point of the meat up; glaze them 
with part of the sauce without vegetables and put in the oven to 
cook for about fifteen to twenty minutes uncovered. Take out 
of the oven and decorate it on the top with all the different vege¬ 
tables, matching the colors according to taste; put a toothpick paper 
frill in each of the cutlets. Put the casserole on a platter 
that holds a paper doily, raise the cover against it with a bunch 
of parsley at the side. Serve as an entree or as a main course for 
lunch or dinner. 

Lamb Chops in Ramequin Cups a la Europeenne 

Cdtelettes d’Agneau en mottles a ramSquin a VEuropeenne 

Select even-sized thick lamb chops; trim them, cut away part 
of the bone, cut the rib bone off, leaving it about two inches in 
length from the chop. Put them in stock sufficient to cover them, 
with onions, carrots, pepper, and salt and let them cook until very 
tender on a low fire, time about an hour; when they are cooked, 
strain one cup of the juice from the pan, thicken it with a large 
tablespoonful of flour dissolved in a half cup of cold broth; color 
it with kitchen bouquet and season it to taste; add to it two cups 
of cooked mushrooms cut in small dices. Put a tablespoonful of 
the mushrooms in each ramequin cup and place one of the cutlets 
in each; fill them with the rest of the mushrooms; put the 
cups in a pan of hot water in the oven for about eight minutes. 
Arrange them in the form of a ring on a platter that holds a paper 
doily and garnish each chop with a paper frill and in the center 
with parsley. Roast lamb, dark meat of chicken, and any kind of 
other meat can be used up in similar way in place of lamb chops. 

Lamb a la Navarin 

Agneau a la Navarin 

Secure a piece of the leg, quantity according to the number of 
people to be served; trim it well free from fat and cut it in large 
square pieces, size about five inches around. Wash it in cold 
water and put it in a jar; to three pounds put a cup and a half of 
tomato juice and about a half cup of sherry wine if such is at hand. 
Leave the meat to soak in this for about three hours, and when 
ready to cook take it from the juice; place it on a broiler to drain. 
Put two large tablespoons of butter in a frying pan on the stove; 
lay the meat in the butter, tossing it around [take care that it does 
not get dry or burned]. When it gets even golden brown color all 
around put it in a stewing pot and add the liquid that meat has 


122 MRS. ERICSSON HAMMOND’S COOK BOOK 


been pickled in; if three pounds add to it two quarts of boiling hot 
water, three whole onions that first have been peeled, a carrot cut in 
large pieces, pepper and salt to taste. Let it come to a boil, then 
simmer slowly until it is cooked and tender, time according to the 
age of the lamb. When it is cooked remove the onions and carrots, 
dissolve two tablespoonfuls of flour in a cup of water; strain this 
to the meat; shake the pan so it will be smooth and free from 
lumps; color it a trifle with some kitchen bouquet, the shade of it 
must be dark amber. [It must not be thick and gluey; the gravy 
should be simmery and glossy.] When it is prepared and ready to 
serve, dish it up on a platter, and all around garnish the dish with 
small cooked white onions. This dish is served as a main course 
for lunch or dinner. Mutton may be used in place of lamb. 

How to Cook the Onions. Peel onions all even size; put them 
in water with a little salt and cook quickly until done. When done 
put the onions in a frying pan with some butter and add a little 
beef extract; shake the pan over the fire until the onions are evenly 
light brown. 

Boned Stuffed Leg of Lamb a la Ericsson Hammond 

Gigot desosse iarci a 1’Ericsson Hammond 

Secure a small young leg of lamb; remove the bone, wash it, and 
put it in sufficient hot water to cover it, onions, pepper, salt, 
carrots, and let it cook until it is tender. Leave in the juice until 
it begins to cool, then put it in a press and press it. In the 
meantime prepare a thick heavy chicken forcemeat; add to three 
cups of the forcemeat one cup of finely cooked mashed onions 
and three tablespoonfuls of grated cheese; cover the meat with this 
mousse; make it evenly smooth. Put it in the oven to bake well, 
covered, until the lamb is hot through; glaze it with a brown glaze. 
Place it on a platter and garnish all around with asparagus tips, 
green peas, or string beans. This is served with a rich brown 
mushroom sauce as a joint for dinner. 


Cutlet of Smoked Tongue au Gratin 

Cdtelette de Langue fumee au Gratin 

Put a smoked tongue in cold water over the fire and let it come 
to a boil; reduce the fire and let it cook very slowly from three to 
three and a half hours. When cooked leave in the juice until it be¬ 
gins to get cold; then skin the tongue and cut it in thick slices on a 
bias starting at the head part of the tongue. A large tongue 
ought to make ten good cutlets; trim them around and make them 
all in uniform size. In the meantime, put a cup and a half of rice 



Copyright, 1924, by Mrs. EricssonHammond 


ALMOND SAVARIN A LA EUGENIE 



Copyright, 1924, by Mrs. Ericsson Hammond 

BONED STUFFED CHICKEN A LA GIMO 







MRS. ERICSSON HAMMOND’S COOK BOOK 123 


on the stove after it has been well scalded three times with hot 
water; add to it four cups of water with some salt and let it cook 
very slowly without stirring it until it is cooked and has absorbed all 
the water, then add to it one cup of boiling hot milk; season it with 
pepper and salt; add a half cup of grated American cheese. Fill it 
in a low glass casserole plate sufficiently large to hold the rice and 
the tongue; make a space in the center across; put the cutlets of 
tongue resting on top of one another across the plate with the 
wide part of the cutlet down and the point up. Glaze with a 
little brown glaze on the tongue which shows above the rice and 
sprinkle the rice heavily with cheese; put in the oven and bake 
until the rice gets thoroughly hot through and commences to get 
brown on the top, then lift it on a platter that holds a paper doily. 
At the sides of the dish put a bunch of parsley and garnish each 
cutlet with a toothpick paper frill. Serve as an entree with a 
supreme sauce. 

Stuffed Green Peppers with Tongue a la New York 

Piments farcis de Langue a la New-York 

Select even-sized round green peppers, cut them in halves, scoop 
out, and fill; sprinkle them with bread crumbs on the top and put a 
piece of butter on each. Put them on a buttered baking pan in the 
oven to bake, time for about ten to fifteen minutes, according to the 
heat of the oven. When they are ready arrange them in the form 
of a ring on a platter and serve all around them a rich supreme 
sauce. If wanted the sauce can also be served in a sauceboat at 
the side. Serve as an entree or luncheon dish. 

Filling. Take one cup of ground tongue; add to it two table¬ 
spoonfuls of bread crumbs and two tablespoonfuls of cream sauce; 
mix well and flavor with pepper and salt. Ham can be used in 
place of tongue. 


Sugar-cured Ham a la Walde 

Jambon Sale a la Walde 

Select a well sugar-cured ham and put it in water overnight to 
soak, then put it in the stove in sufficient water to cover it and let 
it simmer from four to five hours very slowly. When the bone 
commences to loosen, the ham is cooked; leave it in the broth until 
it is cold, then take it up, remove the skin, and trim it neatly;*put 
it in a roasting pan with some of the juice from the ham, some 
cider, champagne, or white wine if at hand; sprinkle it with some 
granulated sugar and put it in the oven to brown, occasionally 
basting it with the juice from the pan, the oftener this ham is 


124 MRS. ERICSSON HAMMOND’S COOK BOOK 


basted the nicer it is. Cook until evenly brown and then take 
out of the oven and keep basting it until it begins to get cold [see 
recipe of Ham Aspic]. Carve eight thin slices from the center of 
the ham, then carve the rest of the ham straight down as much as 
wanted; scatter the slices so the ham looks as though it wasn’t cut. 
Arrange the eight slices of ham in the form of a rose close to the 
center and the wider at the end, and in the center of it put some 
aspic and a large half truffles. Garnish with mayonnaise timbales 
of spinach around and with chopped aspic and parsley. Put a frill 
on the ham bone. This is a pretty way of serving a ham for a 
cold supper or luncheon. 

Smoked Ham on Rice au Gratin 

Jambon fume sur Riz au Gratin 

When cooked smoked ham is left over from a previous meal this 
makes a beautiful dish. Slice the ham in medium thin slices and 
form them in the shape of a cutlet; put them in a buttered pan 
with some stock with a tight cover; heat them in the oven when 
ready to use. Cook rice well; mix it with grated American cheese; 
season it with pepper and salt; put it in a shallow glass casserole 
plate; sprinkle it heavily with cheese; put some butter on the top. 
Bake it in the oven until brown, time about twenty minutes. 
When ready to serve arrange the ham on the rice in form of a ring, 
one resting on top of the other; put a toothpick paper frill in each 
of the ham cutlets. Cut out the rice from the center of the dish 
and fill it with a supreme sauce flavored with sherry if such is at 
hand. This is a lovely luncheon or supper dish. Chicken, lamb, 
or rolled slices of tongue can be used in place of ham. 


Vegetables 

Stuffed Mushrooms a la Perigord 

Champignons farcis a la Perigord 

Select one pound of even-sized fresh mushrooms; peel and cut 
away the stem; take one mushroom out for each portion, also peel 
the stems; put them and the rest of the mushrooms in a cup and a 
half of water with two spoons of sherry if such is at hand, pepper, 
salt, and cook them for about fifteen minutes. Take the stems out 
of the juice and chop them very fine; add to them three table¬ 
spoonfuls bread crumbs, one tablespoon of thick cream sauce, 
pepper and salt to taste. Mount this inside of the mushrooms 
in the form of a pyramid that first must be sprinkled with pepper 
and salt; put these mushrooms on a broiler and broil them for about 
twelve minutes covered, then put them on a pan and cover them 
with the Perigord sauce made from part of the juice the stems have 
cooked in [see recipe Perigord Sauce on page 313 in my large book, 
‘‘The Swedish, French, American Cook Book”]. Put into the oven 
uncovered for about four minutes. In the meantime, make small 
pieces of toast, butter them, and place them in the form of a ring 
on a platter; put a mushroom on each piece of toast and decorate 
them with a thick cream sauce in circles. Serve with a rich cream 
mushroom sauce in the middle and around the platter with the 
rest of the mushrooms cut up in pieces. Serve as an entree. Gar¬ 
nish with parsley. 

Mushrooms in Tomatoes a la Walde 

Champignons en Tomates a la Walde 

Secure even-sized tomatoes, one for two portions, also one 
pound of mushrooms. Put the tomatoes in hot water for a second 
and remove the skin; peel the mushrooms, leaving the stems in the 
small, even-sized ones for decoration. Rinse them and put them 
into two cups of water with pepper, salt, and two spoons of sherry 
if such is at hand; let them cook for about fifteen minutes. When 
ready to use pick out the even-sized mushrooms with stems; 
put them on a broiler and glaze them with a thick Allemande sauce 
[cream sauce]. Put them in the oven to get hot, but the stems 
and part of the other mushrooms chop fine, leaving part of the 

125 


126 MRS. ERICSSON HAMMOND’S COOX BOOK 


mushrooms for the sauce; cut them in dices. Make a thick 
mushroom sauce; add about two spoons of the chopped mushrooms; 
add the rest of the mushrooms, cut in dices, to the sauce; leave on 
the fire to get hot until ready to serve. Cut the tomatoes across in 
two; scoop them out a trifle for the filling; sprinkle them with 
finely chopped parsley. Fill them with the chopped mushrooms, 
then put them on a buttered pan in the oven, covered, to get 
thoroughly hot through, but do not cook too long as the tomatoes 
may break. In the meantime, make round slices of toast; put on 
each toast a hot thin slice of tomato and arrange them in the form 
of a ring on a hot plate, then place the stuffed tomatoes on top, 
and on top of each tomato place one of the glazed mushrooms 
that have first been put in the oven to become hot with the stem in 
to the center. Put a large diamond of truffle in the center of each 
mushroom; add about a cup of cream to the mushroom sauce, shake 
the pan over the fire for a second so it gets hot after the cream 
is put in. Pour the sauce in the center and all around. This is 
a beautiful entree for lunch or dinner. 

Spinach with Potatoes au Gratin 
Epinards aux Pommes au Gratin 

One pound of spinach, four good-sized potatoes, two onions, a 
quarter of a pound of American cheese, and two cups of cream 
sauce. 

How to Make It. Wash the spinach well and put it on the 
stove with some water, a pinch of baking soda, and two tablespoons 
of salt; let it come to a boil, then pick out the largest leaves, one for 
each portion; the rest of the spinach press out and put it through 
the meat grinder twice with one onion. Cook the potatoes and 
mash them; add half of the ground spinach to the mashed potatoes, 
also one egg, and beat it until nice and creamy; put a tablespoon of 
it on each spinach leaf and roll. Put the cheese sauce in a shallow 
casserole dish, place the spinach rolls on top, meeting in the center; 
sprinkle it with American cheese. Put it in the oven and bake from 
ten to fifteen minutes; then take out and put the rest of the 
spinach in the center of it; decorate with slices of hard-boiled egg 
on the top of the spinach and around. Serve as an entree for 
luncheon or dinner. 

Timbale of Spinach with Mayonnaise a la Mathilda 

Timbales d’Epinards, Mayonnaise a la Mathilde 

For six timbales take two cups of green cooked spinach that has 
been put through a meat machine about three times; put this finely 


MRS. ERICSSON HAMMOND’S COOK BOOK 127 


ground spinach in a saucepan with five spoons of dissolved Cox’s 
gelatine,cayenne pepper, and salt; stir until it commences to stiffen; 
add four tablespoons of mayonnaise dressing and three table¬ 
spoons of whipped cream. Fill the timbale cups that first have 
been glazed and decorate at the bottom of the cups with a daisy 
from cooked whites of eggs or red cooked carrots; if carrots, make 
the center of the daisy with truffle, and if white, make the center 
with lemon peel. Glaze on top of the decoration and decorate all 
around the mould on a bias with strips of Spanish pepper and white 
of eggs; put the spinach in a paper bag and fill. When cold dip in 
warm water and turn out on slices of tomatoes and arrange them 
on a platter in the form of a ring with Aurorian sauce in the center. 
These timbales can also be served around cold tongue and ham 
dishes, also for foundations and for a second filling of cold dishes. 

Mousse of Peas a la Brita 

Mousse de Petits Pois a la Brita 

Mash well-cooked green peas through the strainer; measure 
it by the cup; to each cup put two tablespoonfuls of cream sauce, 
whites of two eggs and yolk of one, two tablespoonfuls of cream, 
pepper and salt to taste; beat it until it is well mixed.and smooth. 
Butter timbale cups or a ring mould with good butter; line the 
bottom of the form with finely chopped pimentos; fill the mousse 
on the top. Cook in hot water in the oven uncovered until set, 
time about twenty minutes. When ready, turn out on a platter; 
if a ring, serve with supreme sauce in the center, and if timbales 
with the sauce all around. This dish is served as an entree. 

Mousse of Carrots a la Ericsson Hammond 

Mousse de Carottes a VEricsson Hammond 
For Eight Persons 

Three cups of cooked carrots. Five spoons of thick cold cream 
sauce. Three eggs, pepper and salt. Three spoons of cream. 

How to Make It. Scrape the carrots and cut them in pieces. 
Cook them well. Take the outsides of the carrots if they are soft 
and light inside. Press them through a fine strainer. Leave stand 
until cold. In the meantime, make a thick cream sauce. Add 
to the carrots the cream sauce, beat well. Season with pepper and 
salt. Add gradually the eggs, one at a time. Fill a ring mould 
that has been well coated with butter and decorate with cooked 
white of eggs and truffles. Put the form in hot water and cook 
in the oven uncovered from fifteen to twenty-five minutes. A 
buttered paper can be put over the mousse during the time of 


128 MRS. ERICSSON HAMMOND’S COOK BOOK 


cooking it. When ready to serve, turn out on a warm platter. 
Serve with supreme sauce or creamed chicken or sweetbread in the 
center. This is a delicious entree for dinner or luncheon. 


Stuffed Baked Egg Plant a la Geneva 

Aubergines farcies au four a la Geneve 

Secure a large fresh egg plant; cut it a trifle underneath so it can 
lie steady on the side, then cut a slice from the top; scoop it out 
carefully, leaving a thickness at the skin of about an inch. Chop 
the part that is scooped out and mix it with two to three cups of 
chopped cold, meat [according to the size of the egg plant]; season 
it with pepper and salt and add to each cup of meat one table¬ 
spoon of breadcrumbs and a half egg. Fill the egg plant; sprinkle 
it with bread crumbs and put a piece of butter on the top; bake in 
the oven from twenty-five to thirty minutes uncovered, and when 
ready to serve place it on a platter and serve all around it a supreme 
sauce. This can be served as a luncheon dish. 


Stuffed Egg Plant with Chicken and Mushrooms a la Roosevelt 

Aubergines farcies, Poulet aux Champignons a la Roosevelt 

Secure a large fresh egg plant; cut it a trifle underneath so it 
can lie steady on the side, then cut a slice from the top; scoop it 
out with a potato scooper the size of marbles, leaving about an 
inch of the egg plant with the skin; sprinkle some pepper and salt 
in the egg plant. Put it in a pan with a little water, covered, and 
cook in the oven for about twelve minutes to become hot, then fill; 
sprinkle it with chopped parsley on the top and if wanted before 
serving tie a ribbon at the stem of the egg plant to match the 
decoration of the table. In the meantime, dip the little scooped- 
out egg plants in eggs, then in bread crumbs, put them in a frying 
basket and dip them in boiling hot Mazola oil until they brown 
and are cooked through, time about four minutes; sprinkle them 
with pepper and salt. Put the filled egg plant in the center of the 
platter and all around serve with the fried balls. Garnish with 
parsley and serve as an entree. 

Filling. Cut chicken in dices that has been cooked and left 
in the juice until cold; also cut the same way the same quantity 
of cooked mushrooms, put it on a plate; sprinkle it with pepper 
and salt and with a cover heat it in the oven for about ten 
minutes. Make a supreme sauce; add the chicken and mush¬ 
rooms to it; shake the pan until it is well mixed, then add about 
four spoons of cream. 


MRS. ERICSSON HAMMOND’S COOK BOOK 129 


Braised Lettuce a la Anglaise 

Laitue braisee k 1’Anglaise 

Take a close head of lettuce; wash it well, cut it in four, leaving 
the leaves fastened together at the root; dip them in boiling hot 
water with a speck of baking soda and salt which will bring the 
green out, then put them in boiling hot stock and cook for about 
five minutes. Put them on a buttered baking pan; put some of 
the stock in the pan with some butter and braise them several 
times during the time of cooking in the oven for about ten minutes. 
In the meantime, thicken a cup of strong bouillon with one table¬ 
spoonful of cornstarch dissolved in a half cup of cold stock, color 
it with kitchen bouquet and flavor it with the juice from a half 
lemon. Glaze the lettuce, leave it for another three to four 
minutes in the oven. Arrange on a platter and strain the sauce 
around it. Rice with cheese between each piece of lettuce makes 
a very good and attractive dish and is then called Braised Lettuce 
with Rice a l’Anglaise. 


Mousse of Beef a la Ericsson Hammond 

Mousse de Bceuf a la Ericsson Hammond 

[See recipe Chicken Mousse on page 196 in my large book, “The 
Swedish, French, American Cook Book.] When cooked turn out 
and serve in the center with a rich supreme or mushroom sauce. 
This is an entree for lunch or dinner. It can also be made into 
timbales filled with chicken livers, sweetbreads, etc. 


Asparagus with Hollandaise Sauce a la Ernest 

Asperges, Sauce hollandaise a VErnest 

Cook green fresh asparagus in water with some salt and a pinch 
of baking soda for about eighteen to twenty minutes; take it up 
from the pan; put it on a platter; sprinkle with cold water to keep 
the color; cut them in about four inches in length. Put four to 
five stalks together; decorate them with three bands of finely cut 
Spanish pepper on a bias; put them in the oven to heat with a 
little butter on the top and a tight cover for about ten minutes; 
also cut thick slices of tomatoes, one for each; sprinkle them with 
pepper and salt. Put them in the oven to get hot; make a rich 
Hollandaise sauce; when hot place the tomatoes on a platter in 
the form of a ring and on top of each arrange the asparagus with 
the tips out and the stems in. Fill the center and all around 
with the Hollandaise sauce; garnish and sprinkle with parsley in 


130 MRS. ERICSSON HAMMOND’S COOK BOOK 


the center. This is served as an entree. It also makes a beautiful 
dish by serving creamy chicken or sweetbreads in the center. 


Mould of Rice a la Carolina 

Moules de Riz a la Carolina 

Take one cup of rice, two and a half cups of water, one cup of 
hot milk, six tablespoons of grated Parmesan cheese, one table¬ 
spoon of butter, and pepper and salt to taste. 

How to Make It. Put the rice in a saucepan on the stove 
with hot water; stir it rapidly all the time until it comes to a boil. 
Drain the water, and repeat this in hot water twice more. After 
that put the saucepan on the stove with a cup and a half of hot 
water; add a teaspoon of salt and leave on a very low fire; cook 
about an hour. When the rice commences to get dry, add the cup 
of hot milk, also four tablespoons of Parmesan cheese and the 
butter. When the rice is well cooked and soft, stir it carefully 
with a fork; put it up in a well-buttered fancy mould in the shape 
of a pyramid if at hand. Leave stand until it gets cold; when 
it is cold dip it in hot water, turn it out on a buttered baking 
sheet. Glaze it with a thin brown hot glaze and sprinkle it heavy 
with Parmesan cheese. Put it into the oven, time about ten 
minutes, until it is hot through; serve in the middle of the 
platter with fillets of chicken, squabs, ducks, pheasants, or birds 
of any kind. Garnish with water cress and serve with the currant 
jelly and Bordelaise sauce. See my large book, How to Make Borde- 
laise Sauce. 


Mushroom Mousse with Rice a la Gimo 

Mousse de Champignons au Riz a la Gimo 
For Six Persons 

Take one pound of mushrooms, one cup of rice, one cup of milk, 
two cups of water, a tablespoon of butter, sherry wine for flavor¬ 
ing if at hand, some chopped parsley, pepper and salt, and some 
truffles for decoration. 

How to Make It. Peel the mushrooms, put them in two cups 
of water, pepper and salt, and some sherry wine if at hand. Let 
them cook for about fifteen minutes; leave in the juice until cold. 
Take six of the best mushrooms and put them on a buttered pan, 
cover them with the Perigord sauce. Decorate a small strip 
all around the mushrooms with cream sauce and a dot in the 
center with the round piece of truffles. The rest of the mush¬ 
rooms and stems chop very fine. Scald the rice well, put it over 
a low fire with three cups of the juice that the mushrooms have been 


MRS. ERICSSON HAMMOND’S COOK BOOK 131 


cooked in. Let cook until it has absorbed the water; put a half 
cup of hot milk in part of it and put the chopped mushrooms in the 
other half; let both cook slowly for about fifteen minutes. Keep 
covered. Dish up the rice that has the milk on a pie plate for a 
foundation, the other part put in small ring forms that have first 
been well buttered; leave stand until cold. When cold and ready 
to serve, put the foundation as well as the small rings in hot water 
in the oven uncovered to get hot for about five minutes. Turn the 
foundation out on a platter, garnish with chopped parsley. Ar¬ 
range the little rings of mushroom mousse on top of the founda¬ 
tion, decorate them with strips of tomato glaze, put through a small 
paper tube, and in the center of each ring put one of those glazed 
Perigord mushrooms that have first been put in the oven for 
about four minutes to get hot, and in the center of this serve a 
rich supreme sauce. Hominy can be used in place of rice. 

The mushroom peelings must be cooked similar to the mush¬ 
rooms to provide sufficient juice for the Perigord sauce and the 
rice. 

How to Cook Wild Rice 

Take two cups of the wild rice; wash it well, then put it in hot 
water and beat it for about two minutes; pour off this dark water 
and repeat this from three to four times; put two cups of cold water 
to each cup of rice. Put it on a low fire and let it simmer very 
slowly until the rice swells and absorbs all the water; add a cup of 
very strong rich broth, a large spoon of butter, pepper and salt; 
let it simmer again until it becomes dry; season it to taste. This 
rice is served as vegetable with different kinds of hot meat and 
poultry. 

Wild Rice Cake 

Gateau au Riz sauvage 

[See above recipe How to Cook Wild Rice.] When it is cooked 
until dry in the water instead of broth, add a cup of boiling hot 
milk and cook until dry; then measure it by the cup and add to 
each cup while hot two tablespoonfuls of hot cream sauce, pepper 
and salt to taste. Take tablespoonfuls of the rice and put on a 
platter; when it gets cold form it in shapes of round cakes; dip it 
in egg and fry in hot Mazola oil until golden brown on both sides. 
Serve as a vegetable or as a breakfast dish with sugar and cream. 

Sweet Potato Croquettes with Marshmallow a la Beverly 

Croquettes de Patates aux Guimauves a la Beverly 

Cook three good-sized sweet potatoes; put them in cold water 
with some salt and when they are cooked remove the skin and put 


132 MRS. ERICSSON HAMMOND’S COOK BOOK 


them through the potato ricer; beat them until creamy, adding a 
spoon of butter, pepper and salt. Form them in the shape of 
pyramids about two and a half inches in height, press the center of 
each pyramid about a half inch in depth and the width of a thimble. 
Put them on a buttered baking sheet and cover with Perigord 
sauce. In the meantime, make some thick marshmallow and put 
a teaspoonful of it on each of the croquettes. Arrange them in a 
vegetable dish on top of a paper doily. Serve with any kind of 
meat for lunch or dinner. This can also be used as garnishing 
for meat dishes. 

Boiled Sweet Potatoes with Marshmallow a la American 

Patates bouillies aux Guimauves a VAmericaine 

Select even-sized small sweet potatoes; put them in water with 
some salt with the skin on and cook until they are soft; then 
remove the skin and cut the potato in form of a pyramid; with a 
small potato scooper scoop out the top about an inch in depth 
and the size of a thimble. Put them in a pan with butter and 
cook them on the fire in butter for about five minutes [do not 
allow them to get brown]; sprinkle them with finely chopped 
parsley. Arrange them in a vegetable dish with butter and chopped 
parsley and fill them with the marshmallow that has been prepared 
during the time. Garnish with parsley. Serve with any kind of 
meat dish. 

Baked Sweet Potato with Caramel a la Ericsson Hammond 

Patates au four au Caramel a VEricsson Hammond 

Cook sweet potatoes [see above recipe]; when they are cooked 
and peeled cut them in slices on a bias; put them in a frying pan 
on the stove with two good spoons of butter and let them cook in 
the butter for about ten minutes [take care not to allow them to get 
burned]; sprinkle them with a little pepper and salt. Arrange 
them in a low glass casserole plate that has been well buttered; 
cover them with caramel and sprinkle with sugar on top. Put 
them in a hot oven and let them bake for about ten minutes. 
Lift them on a platter on top of a paper doily with a bunch of 
parsley at the plate if there is no casserole ring at hand. Serve as 
a vegetable with any kind of hot meat. 


Frozen Desserts 


Vanilla Strawberry Ice Cream a la Winifred 

Glace a Vanille aux Fraises a la Winifred 

Put a half cup of sugar on the stove with three tablespoons of 
water and cook it until it ropes. In the meantime, beat the whites 
of two eggs to a stiff meringue; add the cooked sugar to the whites 
and stir it on cracked ice until it is smooth. When it is cold 
flavor it with some vanilla; add to it three cups of rich whipped 
cream. Glaze individual ice cream moulds in shape of an apple 
with aspic and line them with the cream; to the half of the cream 
add a half cup of mashed strawberries (if that does not give it 
sufficient color add to the shade a little of the fruit coloring). Fill 
in the center of each form with the strawberry cream, close the 
forms, put them in the freezer, pack in salt and ice and freeze 
about three hours. When ready to serve turn them out on a foun¬ 
dation of Five-minute Cakes that have been split and filled with 
mashed sweetened strawberries. Decorate on each with a straw¬ 
berry that has been dipped in caramel and in the center put a 
large rosette of spun sugar as the illustration shows, and in 
between each on the foundation put a strawberry and a sugar 
border around. 

Mousse in Peach a la Ericsson Hammond 

Mousse en Peches a 1’Ericsson Hammond 

Take three peaches, peel and cut them in halves, remove the 
kernels, and put them in a cup and a half of water with a half cup of 
sugar; cook until tender; if brandy is at hand add two spoons of it 
which will prevent the fruit from freezing too hard; leave in the juice 
until cold. In the meantime, glaze individual deep fancy forms with 
some lemon aspic; put a peach in the bottom of each mould and 
fill it with the mousse; stand them in the freezer and pack the 
freezer in ice and salt; freeze for three hours. When ready to use 
turn out on a platter and glaze with the peach glaze. Place 
them on sponge cake that is cut out with a round biscuit cutter 
about a half inch in thickness. Arrange them in the form of a ring 
on a platter, garnish with a wreath of spun sugar around and 
with a rosette of spun sugar in the center. 

133 


134 MRS. ERICSSON HAMMOND’S COOK BOOK 


Mousse. Whip a half pint of cream; flavor it according to taste; 
if brandy is at hand use a teaspoon of it, or a teaspoon of vanilla 
extract, and sweeten it with four tablespoons of sugar. 

Peach Glaze. Put a cup of juice that the peaches have cooked 
in in a saucepan, when boiling thicken it with one tablespoon of 
cornstarch dissolved in a half cup of water and color it a trifle 
with the orange fruit and red coloring to make it the shade of 
peach. Stir slowly in ice-water until cold. 

Strawberry Glace a la Mathilda 

Fraises glacees a la Mathilde 

Select a large box of fresh not too sour strawberries; rinse them, 
pick out the best of the strawberries for decoration, one for each 
portion; the rest of them put in a bowl with five tablespoonfuls of 
powdered sugar, juice of a half lemon, and a glass of Madeira 
wine or two spoons of brandy if such is at hand, if not substitute 
with a teaspoonful of lemon extract and a teaspoonful of vanilla. 
Leave in the ice-box until cold, then press it through a strainer; 
put it in the freezer and pack in ice; freeze for an hour and a half 
[during that time stir it with a spoon once or twice]. When it is 
frozen add to it three cups of sweetened whipped cream [mix it 
to the glace, leave the plain glace show and also the cream in 
between], pack it in the freezer; put the cover on and let it freeze 
for about forty minutes. When ready to serve scoop it out with 
an ice cream scooper; serve it in individual glasses, cups or plates, 
as desired, and around it put two spoons of strawberry juice 
and a strawberry on the top. If not wanted individual, turn the 
whole ice cream out on a platter, cover it with a nest of spun 
sugar, and all around garnish with the strawberries and some 
strawberry juice. 

Pineapple Ice Cream a la Mabel 

Creme glacee a VAnanas a la Mabel 

Take a jar of preserved pineapple, drain the liquid out and put 
to the cup half a cup of sugar and let it cook until it ropes. Beat 
the whites of two eggs to a stiflF meringue; add the cooked sugar to 
the whites [be careful not to let it get lumpy, if the sugar is cooked 
too much it will curdle the white], while beating it add to it about 
three spoons more of pineapple juice. Stir on ice until cold and 
when cold add three cups of whipped cream and one cup of cut-up 
candied pineapple; sweeten to taste as the preserved pineapples 
are already sweet. Fill in a high ice cream form that has been 
dipped in cold water; put the cover on and secure the cover with 
lard or fat of some kind; pack in ice with salt and freeze from three 



Copyright, 1924, by Mrs. Ericsson Hammond 

(.Upper ) PINEAPPLE ICE CREAM A LA MABEL 
C Lower ) FROZEN ALMOND SOUFFLE WITH MERINGUE A LA VIOLET 

















MRS. ERICSSON HAMMOND’S COOK BOOK 135 


to four hours. When ready to serve cut away the lard and dip the 
form in hot water, then turn out on a platter. Decorate it with 
streamers of whipped cream that is sweetened and mixed with 
some powdered chocolate and with a cherry in the center; 
on the top and all around garnish with small sand tarts filled with 
shredded pineapple, and around them decorate with whipped 
cream through a fancy tube. In the center put a silver bead 
and in between each sand tart put a maraschino cherry. 


Frozen Almond Souffle with Meringues a la Violet 

Souffle d’Amandes gelees aux Meringues a la Violette 

Put a cup of milk on the stove; add to it three tablespoonfuls of 
chopped almond paste, three tablespoonfuls of sugar; thicken it 
with a tablespoon of cornstarch dissolved in a half cup of milk; 
add to it the yolks of two eggs that have been stirred to a souffle 
with three spoons of sugar; stir carefully; let it come to a boil, 
flavor it with a teaspoonful of vanilla. Put it in a bowl on ice to 
get cold and when cold add to it three cups of whipped cream and 
the whites of two eggs beaten to a meringue. Fill in a fluted 
mould that has first been glazed with aspic and a border of chopped 
maraschino cherry put at the bottom; pack in ice and salt and 
freeze for about three hours, then dip in warm water and turn out 
on a platter. In the center of the souffle fill frozen whipped cream; 
sprinkle it on the top with chopped maraschino cherries and all 
around garnish with round meringues with a stem of angelica 
[the angelica must be put on before the meringue is baked and 
the meringues filled with whipped cream]. Put a border of 
whipped cream around between the meringue and the souffle as the 
illustration shows. 

Frozen Rice Souffle a la Walde 

Souffle de Riz gelee a la Walde 
For Eight Persons 

One half cup of rice. Three tablespoons of Sultana raisins. 
One half cup of sugar. One and one half cup of water and one cup 
of boiling milk and one cup of whipped cream. Whites of two 
eggs. A tiny pinch of salt and a teaspoon of vanilla. 

How to Make It. Take a half cup of rice and put in a sauce¬ 
pan with scalding hot water and whisk it. Pour the water oflF. 
Repeat this three times until the rice becomes very white. Put 
to that one and a half cups of water with a tiny pinch of salt. 
Let cook on a very slow fire for thirty to forty minutes. Add to it 
one cup of boiling hot milk and the sugar. Let simmer for an- 


136 MRS. ERICSSON HAMMOND’S COOK BOOK 


other fifteen minutes until the rice becomes dry and very thick. 
Wash three tablespoons of Sultana raisins. Add them to the 
hot rice and let stand on the fire until the raisins become soft, 
time about five to ten minutes. Put this saucepan of rice in a 
bowl of chopped ice. Stir it slowly so as not to break the raisins, 
flavor it with vanilla. When it gets cold, add to it two cups of 
whipped cream and the whites of two eggs beaten to meringue. 
Sweeten with two spoons of sugar. Fill a mellon mould that has 
been first dipped in cold water. Put butter or lard around the 
cover so that no salt or water will get into the souffle. Pack in 
ice and salt and let freeze from three to four hours. When ready 
to serve, remove the lard or butter. Dip the mould in warm 
water, turn out on a cold platter. Serve with fruit sauce. Gar¬ 
nish with spoons of whipped cream. 

Mountain House with Strawberry Ice Cream a la Ericsson 
Hammond 

“Mountain House ” Creme glacee aux Fraises a 1’Ericsson Hammond 

Make a meringue [see Meringue Border a la Ericsson Hammond]. 
Clip four pieces of paper, size wanted for the house, two sides and 
two ends; cut the top of the ends in a pyramid shape; form the 
roof, then make two pieces of paper to cover the roof, the length 
of the side of the house and the height of the pyramid. Oil the 
pieces of paper and spread them with a half-inch thickness of 
meringues, also make a small window at the end of the pyramid and 
two down below, then two at the back of the house and one at 
each side of the door as when it gets filled with the ice cream the 
windows will show. Put them in the oven to dry [be careful not 
to bake as then they will puff and break] and when they begin to 
dry and hold together, remove the paper, leave on a baking sheet 
until it is hard, then put the walls together with some meringue 
and leave until it gets hard; put meringue in a paper bag that 
holds a fancy tube and decorate the house as around the windows, 
corners, and roof, according to taste. When ready to serve lift 
it on a platter and fill it with strawberry ice cream in the form of 
a roof so as to form the roof of the house; put both sides of the roof 
together and decorate with little meringues on top to form the 
chimney and also with meringues for a stoop. Garnish around 
with fresh strawberries and spun sugar. 

Brick Ice Cream with Raspberry Ice a la Favorita 

Tablette de Creme glacee aux Framboises a la Favorite 

Make a French ice cream from one pint of heavy cream; add one 
pint of milk, sweeten it with a small cup of sugar; put it in the 



Copyright, 1924, by Mrs. Ericsson Hammond 

{Upper) MERINGUE BORDER WITH FLOWERS A LA 
ERICSSON HAMMOND 

{Lower) MERINGUE BORDER A LA ERICSSON HAMMOND 










MRS. ERICSSON HAMMOND’S COOK BOOK 137 


freezer and add to it two unbeaten whites of eggs. Pack it in 
ice and salt and freeze it slowly until it gets hard, then open the 
freezer; divide the ice cream in four. Put the brick form on 
chopped ice and put a layer at the bottom of it with raspberry 
ice; put one part of the ice cream in a saucepan, flavor it with 
vanilla; fill this vanilla ice cream on top of the raspberry ice 
cream about three-quarters inch in thickness, then put another 
part of the ice cream in a saucepan, color it pink and flavor it with 
strawberry; put the same thickness layer of this on top of the 
vanilla ice cream; take the third part of the ice cream, flavor and 
color it with orange and put that on top of the strawberry; the last 
part of the ice cream flavor with about two teaspoonfuls of dis¬ 
solved chocolate and put that on top of the orange. Pistachio 
or other flavors can be used in place of those mentioned. Pack it 
in salt and ice and freeze until ready to serve, then turn out on a 
platter and slice it in about one-inch thick slices across. Garnish 
it with spun sugar and serve with fancy cakes. 

Raspberry Ice. To two cups of the raspberry syrup add two 
cups of water, color it a trifle with the fruit coloring; flavor it with 
the juice of a lemon and a spoon of brandy if such is at hand. 
Put it in a freezer, pack in ice and salt; let it freeze from one to two 
hours [do not stir it]. During the time of freezing take the cover 
off and with a spoon stir it around twice. 

Meringue Border a la Ericsson Hammond 

Bor dure de Meringue a V Ericsson Hammond 

Beat the whites of four eggs to a stiff meringue [be careful not to 
beat it too little or too much; if too much it will curdle and not 
take the sugar smoothly, if it is whipped too little the mixture will 
become thin]. Sift the sugar about three times and add it to the 
whites, stirring it in very gently. Oil a form with Mazola oil, size 
wanted, and spread it about a half inch in thickness around; put 
it on top of a board in a slow oven to bake and dry [be careful not 
to have the oven hot as then it would puff]. Take it out and leave 
it until it commences to get cold, lift it carefully from the mould 
on a baking sheet and put the rest of the meringue in a paper bag 
that holds a fancy tube. Decorate with the meringue little roses 
around, making them all the same size and as even as possible, also 
make four rings of meringues for handles if so wanted. Make a 
small space in the meringue opposite the other for the handles 
[see illustration]; put into the same warm oven to bake and dry 
[be careful not to brown it]. Take it out and with little meringues 
fasten the little ring meringues in the space made for them. This 
meringue border is used for around ice creams and puddings. 


138 MRS. ERICSSON HAMMOND’S COOK BOOK 


Meringue Border with Flowers a la Ericsson Hammond 

Bor dure de Meringue aux Roses a la Ericsson Hammond 

This border is made the same way as the above recipe Meringue 
Border a la Ericsson Hammond with the only difference that when 
the border is baked and ready, decorate it on the top with pink 
roses of almond paste as the illustration shows. 

Almond Roses. Make a dough from almond paste with a 
quarter pound of paste, two tablespoonfuls of confectionery sugar. 
Work it to a smooth paste; add about two drops of lemon juice, 
color it pink with the red fruit coloring. It would be necessary 
to have a lesson in how to make the almond roses. 

Candy Basket a la Ericsson Hammond 

Corbeilles de Sucrerie a la Ericsson Hammond 

Put three cups of granulated sugar on the stove with one and a 
half cups of water and a tiny pinch of cream of tartar; let it cook 
until it becomes an amber color. (During the time of cooking take 
care of the pan around the edges so the sugar does not stick as it 
is boiling down.) When the sugar becomes brittle when tried 
in ice-water take it off the fire; rub a table with Mazola oil and 
pour out sufficient of it to form a basket according to the size 
wanted. Form it over a dish that has been oiled with Mazola; 
take it off; make a handle, fasten it to the basket and decorate 
it all around with small pink roses of almonds; tie in the handle a 
ribbon to match the table. When ready to serve fill with fancy 
ice creams or meringues decorated with silver beads. 

Candied Strawberries 
Fraises candies 

See above recipe, Almond Roses. Color the almond paste the 
shade of strawberries; form them in the shape of strawberries and 
roll them in coarse granulated sugar. Color part of the paste 
green; cut it out with a small star cutter; put it at the end of the 
strawberry. Make a little hole with a toothpick through the green 
into the strawberry; dip a stem from parsley in caramel and stick 
it into the strawberry. Dip the strawberries in caramel; take them 
up with a fork and let the sugar run off; leave them on an oiled 
table. These are very pretty for decoration of desserts and candy 
baskets. 



Copyright, 1924, by Mrs. Ericsson Hammond 

CANDY BASKET A LA ERICSSON HAMMOND 



Copyright, 1924, by Mrs. Ericsson Hammond 


VANILLA STRAWBERRY ICE CREAM A LA WINIFRED 













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Hot and Cold Desserts 

Apple Chartreuse with Almonds a la Poularde 

Chartreuse de Pommes aux Amandes a la Poularde 

A cup and a half of whipped cream, four large tasty apples, three 
tablespoonfuls of chopped almond paste, six spoons of dissolved 
Cox’s gelatine, and a half cup of sugar. 

How to Make It. First make the apple sauce by peeling and 
cutting up the apples; cook them quickly in one cup of water and 
the sugar; when they are cooked, press them through a very fine 
strainer. In the meantime, put six little individual double moulds 
in the form of a chicken on ice; glaze them with some aspic; deco¬ 
rate them as follows: take a quarter of a cup of apple sauce; color.it 
with the orange color and add to it one and a half tablespoons of 
dissolved Cox’s gelatine. Fill the wings of the forms, make an eye 
from lemon peel and pressed-out currant, also cut a triangle from 
the currant for the bill; glaze again; line the breast part of the form 
and the head with the whipped cream. To a half cup of whipped 
cream add one spoon of the gelatine; fill with the apple almond 
chartreuse; put the rest of the apple sauce in a saucepan on ice; 
add the chopped almond paste, four spoons of gelatine, sweeten 
to taste, beat it until it gets white and frothy, then add the rest 
of the cream. Close the moulds, leave on ice until ready to 
serve; dip in warm water and raise the birds on a foundation of a 
Five-minute Cake that has been split and spread with strawberry or 
raspberry jam. With a small cutter puncture out little pieces 
from the cake to give the bird the space to rest in. Decorate with 
chopped aspic in between each bird; cut the center out of the cake 
and fill it with sweetened flavored frozen whipped cream; garnish 
with a wreath of spun sugar around and a rosette of it in the center. 
This is a beautiful dessert for either lunch or dinner. Peaches may 
be used in place of apples. 

Stuffed Pears a la Uldina 

Poires farcies a la Uldina 

One cup of Sultana raisins, six small even-sized pears, two 
tablespoonfuls of chopped almond paste, two tablespoonfuls of 
brandy, some cake, and a cup of sugar. 

139 


140 MRS. ERICSSON HAMMOND’S COOK BOOK 


How to Make It. Peel the pears carefully, leave the stem in; 
scoop out from the inside all the hard part, leaving room for the 
filling. Put the pears in sufficient water to cover them, about two 
cups; one cup of sugar, juice of a half lemon and the peel; let them 
cook until they are tender [even if they are soft pears they should 
be cooked]. Leave them in the juice until cold and then lift them 
on a platter and fill; take one cup of the liquid the pears have 
cooked in, color it with the orange color; put it on the stove and 
when it is boiling thicken it with one tablespoonful of cornstarch 
dissolved in a half cup of water. Glaze the pears and place them on a 
foundation of cake with the stuffed side down, make a cake [see 
recipe Peach Cake a la Octavious], when it is cold cut it out with a 
patty cutter, size wanted; spread the individual ones with currant 
jelly. Arrange them in the form of a ring on a platter; put a pear 
on top of each and if green leaves are at hand put one in each pear. 
If served as a dessert fill the center with whipped cream and 
garnish them with spun sugar. They are also served as an hors- 
d’oeuvre. Place them on round pieces of bread spread with cream 
cheese. 

Filling. Chop the Sultana raisins that have first been washed 
and softened in a little hot water; mix the almond paste to the 
raisins, sugar, and brandy; stir it to a smooth paste. 

Apple Almond Pudding Cabinet a la Emma 

Pouding de Pomme aux Amandes Cabinet a la Emma 

One cup of apple aspic, four cups of white apple sauce, one cup 
of chopped almond paste, sugar to taste, two spoons of brandy 
if such is at hand, apples for decoration, and twelve spoons of 
dissolved Cox’s gelatine. 

How to Make It. Peel and slice the apples very thin; cook 
them in one cup of water with one cup of sugar; when they are 
cooked, divide them in three; color part of them red, part of them 
green, and leaving part their natural color. Leave on a board 
until cold; glaze a high timbale form with the aspic and decorate 
it with the apples in checkers, and on the bottom of the form make 
a large rose with the apple cut in shape of a diamond ;glaze again and 
fill. Leave on ice until ready to serve, then turn out on a platter, 
garnish with sweetened whipped cream put through a fine tube 
and in between each put a flower of almond paste. This is a 
beautiful cold dessert for lunch or dinner. 

Filling. Put the four cups of apple sauce in a saucepan on 
ice; add to it the gelatine, almond paste, and beat it until it gets 
a white and light souffle; sweeten to taste, then add the whipped 
cream. 



Copyright, 1924, by Mrs. Ericsson Hammond 

(Upper) APPLE ALMOND CABINET PUDDING A LA EMMA 
(Lower) APPLE A LA SAVARIN 
























































































































































































MRS. ERICSSON HAMMOND’S COOK BOOK 141 


Chocolate Cream a la Charlotta 

Creme au Chocolat a la Charlotte 

Take fancy high timbale forms; glaze with lemon aspic and deco¬ 
rate at the bottom of the forms with colored cream according to the 
fancy moulds. Drip aspic on the decoration. Fill with chocolate 
cream about three inches in height and then the rest fill with 
charlotte russe. Leave on ice until cold, dip in warm water, turn 
out, and serve with whipped cream. 

Chocolate Cream. Put a half cup of water on the stove, thicken 
with a teaspoon of cornstarch dissolved in the other half cup of 
water; add to that three tablespoons of grated chocolate, three 
tablespoons of granulated sugar, and after it comes to a boil, take 
off the stove and put the saucepan on ice and stir it, adding to it 
four tablespoons of dissolved Cox’s gelatine. When it gets cold 
and begins to settle, add the cup of whipped cream carefully, then 
put it in the forms. 

Charlotte Russe. Put a half cup of milk in a saucepan; add 
to it three tablespoons of powdered sugar and four tablespoons 
of dissolved Cox’s gelatine; flavor with vanilla. When it com¬ 
mences to thicken, pour it into one cup of whipped cream; mix 
it carefully. 

Baked Bananas with Meringues a la Justina 

Bananes au four aux Meringues a la Justina 
For Eight Portions 

Take four bananas, remove the skin and cut them in halves 
lengthwise; put them on a buttered baking sheet with the cut 
side down; sprinkle them with powdered sugar and with some 
lemon juice. Put them in the oven to bake until they commence 
to get soft, time about eight minutes; take out and glaze them with 
the red fruit glaze; put them in the oven again for about two 
minutes. In the meantime, beat up the whites of two eggs to a 
stiff meringue; add two tablespoonfuls of powdered sugar; put it 
in a paper bag that holds a fancy tube and decorate them all 
around with a heavy strip of meringue, little dots of it on the top; 
sprinkle them with little finely chopped almonds. Put them back 
in the oven again, uncovered, until the meringue commences to 
brown. Arrange the baked bananas on the foundation. 

Make a quick sponge cake for a foundation [see my book 
“The Swedish, French, American Cook Book”]; spread it with 
jam; put it on the platter it is going to be served on; cut out the 
center, leaving space for the cream, and fill the center with va¬ 
nilla ice cream. 


142 MRS. ERICSSON HAMMOND’S COOK BOOK 


Compote of Peach a la Charlotta 

Compote de Peches a la Charlotte 

Put a low timbale cup on ice; glaze with jelly and decorate 
with whipped cream in checkers; to a half cup of whipped cream 
add one tablespoonful of dissolved Cox’s gelatine. In each 
checker put a dot of cream that has been colored pink and all 
around the checkers put every other dot of cream colored pink and 
green; glaze with aspic on the top and fill with the compote about 
an inch and a half, then fill with charlotte russe. Leave on ice 
until ready to serve, then turn out on a platter on a paper doily 
and garnish with meringues and with little marbles of scooped-out 
peaches cooked and glazed as the illustration will show. Serve 
with marshmallow sauce [see my large book]. 

Compote. Take one cup of cooked peaches that has been 
pressed through a fine strainer, color a trifle with the peach orange 
coloring; add to it three tablespoonfuls of dissolved Cox’s gela¬ 
tine, sweeten, and flavor with brandy if such is at hand. 

Charlotte Russe. Put a half cup of lukewarm milk in a sauce¬ 
pan on ice; add to it five tablespoonfuls of dissolved Cox’s gelatine, 
a teaspoonful of vanilla, and four spoons of powdered sugar; stir 
until it commences to thicken, then pour in two cups of whipped 
cream and mix it carefully. 

Love Peaches a la Blossom 

Poches d’amour a la blossom 

Secure even-sized peaches,one for each portion; peel them and put 
them in sufficient water to cover them, some sugar, and flavor 
them with brandy if such is at hand. Cook until soft, then leave 
in the juice to get cold, and when cold take them out; cut a quarter 
out of the peach, remove the stone and stuff* them. Put them on a 
broiler and chaudfroid them with white chaudfroid sauce; glaze 
them on one side with some of the peach juice; to one cup of the 
juice that the peaches have cooked in add three spoons of dis¬ 
solved Cox’s gelatine; color it with the orange and red coloring the 
shade of peach, and then glaze with some aspic. With a fluted 
patty cutter cut out Five-minute Cakes [see recipe on Page 396 in 
my large book, ‘‘The Swedish, French, American Cook Book”]; 
spread them with raspberry jam and place the peaches on them; put 
a stem in each from angelica about an inch in length. Arrange 
them in the form of a ring and in the center serve sweetened 
whipped cream flavored with vanilla; sprinkle some maraschino 
cherries on the top and in the center put a whole maraschino 
cherry as the illustration shows. 


MRS. ERICSSON HAMMOND’S COOK BOOK 143 


Filling. Put two tablespoonfuls of chopped almond paste in a 
saucepan on ice; add two spoons of powdered sugar, two spoons of 
dissolved Cox’s gelatine, and a half cup of cream, flavor with a 
teaspoon of vanilla. Stir until it commences to thicken, then add 
four spoons of whipped cream. 


Caramel Farina Pudding a la Pettra 

Pouding de Bouillie au Caramel a la Pettra 

Two cups of milk, three tablespoonfuls of farina, two tablespoon¬ 
fuls of chopped almond paste, two eggs, and caramel. 

How to Make It. Put the milk on the stove and when it boils 
add slowly the farina, beating it all the time; let it cook from 
twenty to thirty minutes; add the chopped almond paste, then add 
the yolks of the eggs that have been stirred to a souffle with 
four tablespoonfuls of sugar; let it come to a boil; last add the 
whites of the eggs that have been beaten to a meringue. Butter 
the cups well and put in each about an inch thickness of 
caramel; leave to get cold; put in hot water on the stove over the 
fire until the caramel melts. Turn out and serve with whipped 
cream. 

Caramel. Put one cup of sugar on the stove with four table¬ 
spoonfuls of water; let it cook until it commences to get light 
golden [take care not to let it cook too much as it will get a burned 
taste]. When it is brown add to it about a half cup of boiling 
hot water. Line the cups with it while it is hot. 


Vanilla Souffle a la Europeenne 

Souffle de Vanille a VEuropeenne 

Yolks of four eggs, whites of six eggs, ten tablespoons of sugar, 
a small pinch of salt, and some chopped almonds. 

How to Make It. Break the yolks in an enameled bowl, add 
eight spoons of sugar slowly with rapid beating. Beat it until 
it becomes a light shade, thick and fluffy. Beat the whites to a 
meringue, add a third part of the meringue gently to the yolks. 
Butter a shallow glass casserole and sprinkle it heavy with the 
almonds and some of the sugar. Put it in the dish in the form of a 
ring and heap it up high. The rest of the meringue put in a fancy 
tube and decorate the souffle with it according to taste, such as 
waving it on the top and with four rosettes one opposite the other; 
put it in a slow oven and bake. When it is ready, sprinkle it 
with the rest of the sugar; leave in oven for a few seconds 
longer and serve immediately with a cold foam sauce. 


144 MRS. ERICSSON HAMMOND’S COOK BOOK 


Peach Souffle a la Gimo 

Souffle de Peches a la Gimo 
For Six Persons 

Four eggs. Six peaches. Eight tablespoons of sugar, a small 
pinch of salt. An even tablespoon of cornstarch. One cup of 
water. A teaspoon of lemon extract. 

How to Make It. If fresh peaches peel them and cut them in 
thin slices. Put them on the stove with one small cup of water 
and three spoons of sugar. Let cook until they are well done. 
Then color it with a trifle of peach coloring. Thicken it with the 
tablespoon of cornstarch dissolved in part of the water. Put it 
in the souffle dish that has been well buttered and sprinkle with 
sugar. Separate the yolks and the whites. Add four spoons of 
sugar slowly to the yolks, beating them to a light souffle. Flavor 
it with a teaspoon of lemon extract. In the meantime, beat the 
whites to a stiff meringue. Add it gradually to the yolks and 
mix carefully together. Put the souffle on top of the peaches. 
Sprinkle the souffle with the powdered sugar. Put in hot water 
and bake in the oven until it rises from the center and becomes 
brown. Leave in the pan of hot water. Lift it in the souffle ring 
as it must be served immediately. This is a dessert for luncheon 
or dinner. Apples and oranges can be used in the place of peaches, 
and named after the fruit a la Lydie. 


Pumpkin Souffle Pie a la Selma 

Tourte de Potiron souffle a la Selma 

Two cups of pumpkin, three eggs, juice of half a lemon, some 
nutmeg, cinnamon, and cloves, four tablespoons of sugar, and a 
teaspoon of ginger. 

How to Make It. First peel and cut the pumpkin in pieces, 
put it in a saucepan on the stove with some water and let it cook 
until it is getting soft. Pour it up in a strainer and let it drain 
until it gets cold and then press it through a very fine strainer. 
Measure two cups of it, put it in a saucepan on the stove with the 
lemon juice and the spices. In the meantime, stir the yolks 
of the eggs with the sugar to a souffle. When the pumpkin 
is boiling, add the yolks and last add the whites that have been 
beaten to a meringue. Fill the pie crust that first has been partly 
baked. [See page 385 in my large book, “The Swedish, French, 
American Cook Book”.] Bake in the oven until nice and brown, 
time from twelve to fifteen minutes. When the pie is cold decorate 
on top heavily in checkers with whipped cream. 



Copyright, 1924, by Mrs. Ericsson Hammond 


(Upper) LOVE PEACHES A LA BLOSSOM 
(Lower) COMPOTE OF PEACH A LA CHARLOTTA 








MRS. ERICSSON HAMMOND’S COOK BOOK 145 


Steamed Apple Dumpling a la Marguerita 

Chausson aux Pommes cuite a la vapeur a la Marguerite 

Make a pie crust [see my large book, “The Swedish, French, 
American Cook Book”]. Take six large apples; cut them in 
quarters, remove all the hard part, peel, and slice them in thin slices; 
mix them with one cup of sugar, a saltspoonful of cinnamon, nutmeg, 
and a small pinch of salt. Roll out the pastry; dip a napkin in 
cold water, rub it in with flour; put the pastry on top of the napkin; 
then put the apples on top of it and turn up the pastry all around, 
meeting in the center [be careful not to leave any opening]. Tightly 
tie the napkin together; put small moulds on the bottom of the 
kettle [see that the water is boiling]; put the apple dumpling 
in and let it boil for two hours and a half with a tight cover [see that 
it does not stop boiling during the time]. When ready to serve 
lift it up from the water on a plate; undo the napkin carefully and 
turn it out with the smooth side up and the tied side down on the 
platter on which it is going to be served. Sprinkle it on the top 
with sugar and mixed cinnamon and nutmeg. Serve it very hot 
with a cold foam or hard sauce. 

Snowballs with Cocoanut a la Angelina 

Boules-de-neige au Coco a la Angelina 

One half cup of milk, two cups of grated fresh cocoanut, four 
spoons of sugar, one teaspoon of lemon extract, five spoons of dis¬ 
solved Cox’s gelatine, and one and a half cups of whipped cream. 

How to Make It. Put the milk in a saucepan with the sugar 
and four spoons of grated cocoanut; add the gelatine and lemon 
extract; stir on ice until it commences to thicken; last add the 
whipped cream gently. Fill little double round moulds that first 
have been glazed with aspic; close the forms and leave on ice until 
ready to serve. Dip in warm water, turn out, and roll them in the 
cocoanut. Arrange them on a platter and serve with fruit sauce of 
any kind. 


Cakes 


I have found, from actual and long experience, that Royal Bak¬ 
ing Powder is the best in the market for all kinds of bread, cakes, 
cookies, etc., and they who use it according to my recipes will 
surely experience equally satisfactory results. 

No other baking powder can take its place, the quantities 
mentioned here being applicable only to Royal Baking Powder. 

Mrs. Ericsson Hammond. 

Wedding Fruit Cake a la Gimo 

G£teau de Noce a la Gimo 

Two cups of butter, three quarters pound of finely grated bread 
crumbs, one and a half cups of flour, three teaspoonfuls of Royal 
Baking Powder, one cup of milk, six eggs, two cups of brown sugar, 
a glass of brandy, a glass of sherry, one pound of currants, two 
pounds of raisins, a half pound of mixed citron peel, a cup of finely 
chopped almonds, a teaspoon of maize, cinnamon, rose extract, nut¬ 
meg, a half teaspoon of ginger, and two tablespoonfuls of grated 
chocolate. 

How to Make It. Stir the butter and sugar to a cream; add 
all the spices, then add the yolks of the eggs; stir three minutes 
between each; add milk, flour, baking powder, chocolate, and 
bread crumbs that have been mixed; stir until a smooth batter; add 
the brandy and sherry and the raisins that have been well stoned 
and cut in pieces, currants that have been thoroughly washed, citron 
peel softened and cut fine, and almonds; mix well, last add the 
white of eggs beaten to a meringue. Fill a deep large cake pan that 
holds a tube in the center and has been well buttered and papered; 
part of it put in a small timbale mould, then put it in a roasting 
pan that is sprinkled with salt to prevent it from burning and bake 
in the oven for about two hours [take care not to let it burn]. 
If too hot on top put a paper over the cake. When the cake is 
baked and cold, turn out and frost it all around with transparent or 
fondant icing. This cake can be made some weeks before using. 
When the cake is going to be prepared for the occasion, put it back 
with the frosting on in the pan in which it has been baked, well 
buttered and papered. Sprinkle it with some brandy if such is at 

146 


MRS. ERICSSON HAMMOND’S COOK BOOK 147 


hand; make a thick dough from water, yolks of eggs, flour, and 
cover it all around the edge, tie the cover down with a cloth 
around to prevent water and steam from getting into the cake; 
put it in about four inches of boiling water on top of some moulds 
to keep it from the bottom of the pan and steam it from five to 
six hours [take care that the water boils during the time]. Leave 
in the tin until it begins to get cold. When cold turn out, leave 
stand until ready to frost; first put a tenth of an inch of almond 
frosting all over the cake and when that is settled frost it with the 
fondant frosting. Do the same to the timbale cake as to the 
large one and put this in the center of the cake and raise all around 
S’s from macaroons [see large book “How to Make Macaroons”]. 
Ornament it with heavy white frosting and silver beads according 
to taste. This cake can be used for different receptions, weddings, 
birthday cakes, etc. 


Golden Marshmallow Cake a la Maisie 

Gateau d’Or aux Guimauves a la Maisie 

Three quarters cup of butter, one and a half cups of sugar, a 
small cup of milk, yolks of six eggs, two small cups of flour, a half 
cup of potato flour, two teaspoonfuls of Royal Baking Powder, 
and a teaspoonful of vanilla. 

How to Make It. Stir the butter; add half of the sugar slowly 
to the butter and stir it until very creamy; add the milk, flour, 
potato flour, baking powder, vanilla, and beat the batter until 
smooth; add the yolks and the rest of the sugar that has been 
stirred to a souffle. Fill about a half inch thickness in four well- 
buttered cake tins; the rest of the batter can be used for individual 
small cakes. Put in a medium oven and bake, time about ten to 
fifteen minutes [then turn out and when cold fill with marshmallow 
[make marshmallow—see recipe, Almond Marshmallow a la Thelma 
but use four whites of eggs instead of three]. Sprinkle with chop¬ 
ped almond paste between each layer and frost with a light shade 
of chocolate fondant frosting and decorate all around with rings of 
meringues and on each meringue put a rose of the white frost¬ 
ing with a silver bead in each, and all around the edge of the cake 
put the roses of the meringues and in each rose put a silver bead. 
If the cake is used for a birthday cake make the inscription on it 
but if used for a reception cake, decorate it with half-moons of 
meringues in the center joined with a rose of the white frosting 
with the silver bead, and in the center of this put a rose of spun 
sugar and in between each meringue all around on the platter put 
a ball of spun sugar as the illustration shows. 


148 MRS. ERICSSON HAMMOND’S COOK BOOK 


Fruit Cake a la Maria 

Gateau aux Fruits £ la Marie 

Three eggs, four tablespoonfuls of powdered sugar, four table¬ 
spoonfuls of melted butter, four tablespoonfuls of flour, one tea¬ 
spoon of Royal Baking Powder, one teaspoon of lemon extract, and 
two cups of fruit. 

How to Make It. Break the eggs separately; put the yolks 
in an enamel bowl; add the sugar gradually, beating it rapidly to a 
souffle; add the melted butter slowly [that must not be hot]. Beat 
the white to a stiff* meringue; add part of the white, then the flour 
and baking powder, lemon extract, and stir until smooth, then add 
the rest of the white. Put it in a medium cake tin and bake 
in a quick oven, time from ten to twelve minutes; turn out, split in 
two, put the top part on the baking sheet, turning the cut side up, 
and spread it heavily with the fruit; put the second layer on the top 
and spread it again with the fruit. With a fancy tube decorate it 
with the meringue all around and in the middle with checkers. 
Serve with whipped cream. In place of meringue it can also be 
decorated with whipped cream and then leaving the extra whipped 
cream out. 


Peach Cake a la Blenda 

Gateau aux Peches a la Blenda 

Three quarters of a cup of butter, one and a half cups of sugar, 
three eggs, one cup of milk, two cups of flour, a teaspoon of lemon 
extract, and two tablespoonfuls of Royal Baking Powder. 

How to Make It. Stir the butter and sugar to a cream; add the 
yolks one at a time, stirring it between each addition; add the 
milk, flour, baking powder, and lemon extract. Beat the cake 
until smooth; last add the whites that have been beaten to a stiff* 
meringue. Fill a deep, well-buttered cake tin and bake in a moder¬ 
ate oven from twelve to fifteen minutes, according to the thickness 
of the cake; the rest of the batter can be used for small layer cake, 
for a plain cake, or for a loaf cake. When the cake is baked, 
turn it out; cut it all around, leaving an edge from three quarters of 
an inch to an inch in width, also leaving part of the cake for a 
bottom, be careful not to cut through. Scoop it out. Lift it on the 
platter it is going to be served on and slice the peaches in thin slices, 
and arrange them in a ring around the edge of the cake, one resting 
partly on the other, then with a ring inside of this and then again 
to the center of the cake. Put the peach juice, which should 
amount to a cupful, in a saucepan on the stove, flavor it to taste if 
wine is at hand or with lemon juice; color it a trifle with the fruit 



Copyright, 1924, by Mrs. Ericsson Hammond 

0 Upper ) WEDDING FRUIT CAKE A LA GIMO 
{Lower) ANGEL MARSHMALLOW CAKE A LA LILLIAN 











































































- 


































































































MRS. ERICSSON HAMMOND’S COOK BOOK 149 


coloring and thicken it with a tablespoon of cornstarch dissolved 
in a half cup of water; sweeten to taste. When it has come to a 
boil put the saucepan in water with some ice and stir slowly until 
it begins to get cold, then pour it over the peaches. Serve with 
whipped cream. 


Angel Cake a la Lillian 

Gateau d’Ange a la Lillian 

Three quarters cup of butter, one and a half cups of powdered 
sugar, a half cup of milk, one and a half cups of flour, a half cup 
of potato flour, two teaspoonfuls of Royal Baking Powder, one 
teaspoon of lemon extract, and the whites of four eggs. 

How to Make It. Stir the butter; add the sugar slowly, 
stirring it to a cream; add the milk, flour, baking powder, potato 
flour, and lemon extract. Beat it until smooth; last add the 
whites of the eggs that have been beaten to a stifF meringue. Put 
it in four well-buttered cake tins and bake, time about twelve 
minutes [be careful not to let it burn]. Turn out, when cold; 
fill with marshmallow [see Almond Marshmallow Roll a la Thelma]. 
Sprinkle in between each layer with chopped almond paste and 
frost with boiled frosting. Decorate with meringue of S’s around 
and any inscription wanted. This is a beautiful cake to be used 
for a birthday. 


Layer Cake with Chocolate Marshmallow a la Breta 

Gateau en couches, Chocolat aux Guimauves a la Breta 

A well-measured half cup of butter, a large cup of sugar, three 
quarters cup of milk, one and a half cups of flour, a half cup of 
cornstarch, two teaspoonfuls of Royal Baking Powder, whites of 
four eggs, and a teaspoonful of lemon extract. 

How to Make It. Stir butter and sugar to a cream, adding the 
sugar slowly, then add the milk, flour, cornstarch, Royal Baking 
Powder, and lemon extract; stir until very smooth; last add the 
whites that have been beaten to a stiff meringue. Fill about an 
inch in thickness in four well-buttered, medium-sized cake plates; 
put in a warm oven and bake [take care not to get them too 
brown]. Turn out and when cold fill with the chocolate marsh¬ 
mallow and sprinkle between each layer with finely chopped 
English walnuts. Frost the cake with a boiled chocolate frosting 
and decorate with a white boiled frosting and all around the cake 
decorate with roll sugar-leaf jumbles that have been dipped in 
chocolate and finely chopped pistachio nuts as the illustration 
shows. 


150 MRS. ERICSSON HAMMOND’S COOK BOOK 


Chocolate Marshmallow. One cup of granulated sugar, 
whites of four eggs, two tablespoonfuls of dissolved chocolate, four 
tablespoonfuls of water, a teaspoonful of vanilla, and three table¬ 
spoonfuls of dissolved Cox’s gelatine. 

How to Make It. Put the sugar on the stove with the water 
to cook until it ropes. In the meantime, beat the whites to a stiff 
meringue; add the cooked sugar to the whites and beat it quickly, 
preventing it from getting lumpy, then add the gelatine slowly, 
and last the chocolate. Stir on ice until it thickens. 

Caramel Cake with Almonds a la Maude 

Gateau de Caramel aux Amandes a la Maude 

[See recipe Peach Cake a la Blenda.] When it is baked turn out, 
and when cold cut the cake on the top all around, leaving an edge 
about an inch in thickness [be careful not to cut through]; also 
leave about a half inch in thickness for a bottom of the cake. Put 
it back to the form in which it has baked but first butter it well 
and fill in it about an inch thickness of caramel. Fill the cake 
and leave until cold; when cold put on the stove in hot water for 
about five minutes to melt the caramel so it will come out easily. 
Turn it out on a platter and serve with whipped cream all around. 

Filling. Carefully cut away the brown part from the crumbs 
that were scooped out which should amount to about two cups. 
Crumb it. Put a cup and a half of milk on the stove; add to it 
three tablespoons of chopped almond paste and four tablespoons 
sugar, thicken it with two heaping tablespoons of cornstarch 
dissolved in half cup milk, add the cake crumbs; flavor it with 
vanilla, and carefully add the whites of three eggs that have been 
beaten to a meringue. Let cook for two minutes. 

Caramel. Put a cup of granulated sugar on the stove with 
four spoons of water; let it cook until brown [take care not to let 
it burn]; flavor it with some vanilla and add a half cup of boiling hot 
water. 

Peach Cake a la Octavious 

Gateau aux Peches a VOctavious 

Three eggs, four spoons of sugar, three spoons of melted butter, 
four spoons of flour, two cups of cooked sliced peaches [or apples], 
a teaspoon of Royal Baking Powder. 

How to Make It. Add sugar slowly to the yolks and stir it to a 
souffle. Then add the melted butter, then part of the whites that 
have been beaten to a meringue, then add the flour and baking 
powder. Mix well. Add the rest of the whites. Lay the peaches on 
the top in a circle. Put in the oven to bake. Time about fifteen 



Copyright, 1924, by Mrs. Ericsson Hammond 


GOLDEN MARSHMALLOW CAKE A LA MAISIE 



Copyright, 1924, by Mrs. Ericsson Hammond 

LAYER CAKE WITH CHOCOLATE MARSHMALLOW A LA BRETA 




























































































• • 













. 

' 








































MRS. ERICSSON HAMMOND’S COOK BOOK 151 


minutes. Turn out on a buttered baking pan. Spread with 
raspberry or strawberry jam. Decorate with meringue from the 
whites of two eggs, and sweeten with two spoons of sugar. 

Waving the meringue from a fancy tube all around with dots in 
between and put in a warm oven to settle not brown. Serve it 
with cream for lunch or dinner. 

Apple Cake k la Patrinella 

G£teau aux Pommes & la Patrinella 

Two eggs, three tablespoonfuls of powdered sugar, three table¬ 
spoonfuls of melted butter, three tablespoons of flour, one tea¬ 
spoon of Royal Baking Powder, a half teaspoon of lemon extract, 
and four to five good-sized apples. 

How to Make It. Separate whites and yolks; put the yolks in 
an enamel bowl and add the sugar slowly, beating it to a souffle, then 
add the melted butter and lemon extract. Beat the whites to a 
meringue; add part of the whites, then the flour and baking powder, 
and last add the rest of the whites; fill it in a well-buttered 
shallow cake plate. Put a ring with slices of apples all around 
the edge, one resting a trifle on the other, then a ring inside of this 
one, and then again a ring inside this until the whole top of the 
cake is covered. These apples must be cooked. Put in a hot 
oven and bake, time from ten to twelve minutes. Serve with the 
side of the apples up sprinkled with powdered sugar. This cake 
can be eaten hot or cold. Serve with whipped cream. Peaches or 
other fruit can be used in place of apples and named after the 
fruit a la Patrinella. 

How to Cook the Apples. Peel tender green apples, cut in 
four lengthwise, cut away the inside of the apples well and then 
slice the quarters in three if the apple is a good-sized one. Put in 
two cups of water one cup of sugar with the juice of a half lemon, 
and cook with a tight cover for about ten minutes. Leave in the 
juice until cold before using. 

Almond Savarin a la Eugenie 

Savarin aux Amandes a la Eugenie 

Put the yolks of three eggs in a bowl; add to it four spoons of 
sugar; stir it to a souffle; add one tablespoon of grated almonds 
and three spoons of melted butter. Beat the whites of the eggs 
to a meringue; add half of the whites and four tablespoons of 
flour, one teaspoon of Royal Baking Powder; mix well, last add 
the rest of the whites. Fill three quarters full fancy timbale 
cups; put in a medium oven to bake, time about twelve minutes. 


152 MRS. ERICSSON HAMMOND’S COOK BOOK 


Turn out, dip them in currant juice (not too sweet), put them on 
a buttered taking pan and with a cover steam them in the oven 
for about eight minutes. Take out, hedgehog them with some 
finely shredded almonds. Arrange them in the form of a ring 
on a platter and serve with whipped cream. 


Strawberry Savarin a la Hildur Alexandria 
Savarin aux Fraises a la Hildur Alexandria 

Three eggs, four tablespoonfuls of sugar, four tablespoonfuls 
of flour, four tablespoonfuls of melted butter, a teaspoonful of 
Royal Baking Powder, and one cup of strawberry juice. 

How to Make It. Stir yolks and sugar to a souffle; add the 
butter and one spoon of almond paste that has been chopped; beat 
the whites of the eggs to a meringue; add part of the meringue, 
then the flour and baking powder, stir until smooth, last add 
the rest of the whites. Fill seven little well-buttered jam cups 
three quarters full, and the rest put in a cake tin for a founda¬ 
tion large enough to hold the seven cups. Put in a hot oven and 
bake, time about twelve minutes; when baked turn the small 
cakes out on a broiler and the other cake on the platter; spread the 
cake with strawberry preserve, and the little cakes dip in straw¬ 
berry juice while hot; leave them on the broiler until cold, then 
frost them with a light fondant chocolate frosting [see my book, 
“The Swedish, French, American Cook Book”]. Decorate on each 
with five long silver beads and a round one in the center forming a 
daisy. Place them on top of the cake foundation and decorate 
around them with spun sugar in scallops; put the trifle of sugar 
between each small cake. Inside the ring fill with whipped cream 
and in the center with a rosette of spun sugar. 


Savarin of Apple a la Cornelia 

Savarin aux Pommes a la Cornelia 

Six apples, three eggs, four tablespoonfuls of sugar, four table¬ 
spoonfuls of flour, two tablespoonfuls of Royal Baking Powder, 
and four tablespoonfuls of melted butter. 

How to Make It. Peel and cut the apples in four if small, 
if large cut them in six; cut away all the hard part of the inside of 
the apple; put them in a saucepan with two cups of water, two 
cups of sugar, and with a cover let cook very quickly until they 
are soft; leave in the juice until they begin to get cold. Put them 
on a platter and form them round in the shape of an apple; when 
cold put them on a broiler and glaze with the red glaze; for a stem 



Copyright, 1924, by Mrs. Ericsson Hammond 

STRAWBERRY SAVARIN A LA HILDUR ALEXANDRA 



Copyright, 1924, by Mrs. Ericsson Hammond 


ORANGE SAVARIN A LA LYDIE MATILDE 









L MRS. ERICSSON HAMMOND’S COOK BOOK 153 


put a piece of angelica about an inch long; glaze with aspic. Make 
the savarin; separate the yolks from the eggs; add the sugar slowly 
to the yolks, beating it to a light souffle, then add the melted butter 
[which must not be hot]; beat the whites of eggs to a meringue; 
add part of the whites, flour, and baking powder; stir until smooth, 
last add the rest of the whites. Fill it in a well-buttered ring 
mould; put in a medium-hot oven to bake and when baked turn 
out on a buttered baking sheet and baste it with about a cup 
of the apple juice which the apples have cooked in. If there is 
such as brandy or wine at hand, flavor it with two spoons; cover 
it and put it in the oven for about ten minutes to steam. Lift it 
on a platter and decorate with roses from marshmallow on the top 
and all around raise the little apples with the stem up as the illus¬ 
tration shows. In the center fill with the marshmallow sauce 
[see recipe on Page 319 in my large book, “The Swedish, French, 
American Cook Book”]; sprinkle it with chopped maraschino 
cherries and in the center of each rose put a half maraschino cherry 
and between each apple put a dot of the marshmallow. This is a 
hot dessert for lunch or dinner. 


Orange Savarin a la Lydie Matilde 

Savarin aux Oranges a la Lydie Matilde 

Two eggs, three tablespoonfuls of powdered sugar, three table¬ 
spoonfuls of granulated sugar, two tablespoonfuls of melted butter, 
three tablespoonfuls of flour, a teaspoonful of lemon extract, a 
teaspoonful of Royal Baking Powder, and six oranges. 

How to Make It. Stir yolks and sugar to a souffle; add the 
melted butter; beat the whites of eggs to a meringue; add half of 
the whites, then flour, baking powder, lemon extract, and last add 
the rest of the whites. Butter small jam cups with good but¬ 
ter and fill evenly three quarters full; put in a hot oven and bake. 
When baked turn out on a broiler; squeeze two oranges, sweeten 
them with three spoons of sugar, heating it until the sugar melts; 
baste the cakes with the juice and leave stand until cold. When 
cold frost with the fondant frosting, put a maraschino cherry on 
each that has been glazed with caramel; arrange them in the form 
of a ring on a platter placed on slices of oranges and in between 
each put two clifts of oranges, one resting between the cake and the 
other resting on the platter joining each other, and where the 
oranges are joined put a round bead made from almond paste 
colored light green. Decorate all around with a wreath of spun 
sugar and in the center serve vanilla ice cream or whipped cream. 
Put a rosette of spun sugar in the center of the dish. 


154 MRS. ERICSSON HAMMOND’S COOK BOOK 


Brioche of Strawberry a la Hedgehog 

Brioche aux Fraises a la Herisson 

Three eggs, five tablespoonfuls of sugar, five tablespoonfuls of 
flour, four tablespoonfuls of melted butter, two teaspoonfuls of Royal 
Baking Powder, one tablespoonful of chopped almond paste, one and 
a half cups of strawberry juice, and meringues for garnishing. 

How to Make It. Stir the yolks with the sugar to a souffle, 
add the almond paste and butter [that should be melted but not 
hot]; beat the whites of eggs to a stiff meringue; add part of the 
whites, flour, baking powder, and mix well, then add the rest of 
the whites. Fill it in a high timbale form that has been well but¬ 
tered; put in the oven to bake and when baked turn out, and 
pour the strawberry juice [which first must be heated] over it, 
basting it until it absorbs all the juice; sprinkle it with grated 
chocolate and hedgehog it with almonds that have been cut in 
strips. If served hot, decorate it with meringues on top and 
around as the illustration shows. This is also a very delicious 
dessert when cold, and then decorate it with whipped cream on the 
top and around between the meringues. 

Pineapple Bah Bah with Meringue a la Fay 

Baba d’Ananas a la Meringue £ la Fay 

Three eggs, four tablespoons sugar, four tablespoonfuls of 
melted butter, a small jar of preserved pineapple, a cup and a half 
of pineapple juice, four tablespoons flour, and two teaspoonfuls 
of Royal Baking Powder. 

How to Make It. Stir yolks and sugar to a souffle; add the 
butter [which must not be hot]; beat the whites of eggs to a stiff 
meringue; add part of the meringue, then the flour and baking pow¬ 
der; mix well; add the finely cut pineapple and last add the rest 
of the meringue. Fill it in a well-buttered and papered souffle 
dish and bake it in a medium-hot oven. When baked turn out and 
baste it with the pineapple juice that first has been heated; decorate 
it with meringues around and sprinkle it with grated chocolate on 
top and around. Put it in the oven until the meringue is settled, 
then lift on a platter and serve with whipped cream; if there is 
some pineapple left cut it in small dices and mix with the cream. 

Cocoa Roll with Vanilla Ice Cream a la Ericsson Hammond 

Roulade de Cacao, Creme, de Vanille glacee, a VEricsson Hammond 

Four eggs, eight even spoons of powdered sugar, and three table¬ 
spoons of cocoa. 



Copyright, 1924, by Mrs. Ericsson Hammond 

(i Upper) STRAWBERRY BRIOCHE A LA HEDGEHOG 
{Lower) PINEAPPLE BAH-BAH WITH MERINGUE A LA FAY 















MRS. ERICSSON HAMMOND’S COOK BOOK 155 


How to Make It. Stir the yolks and sugar; add the cocoa and 
stir it to a light souffle; add the whites of the eggs that have been 
beaten to a meringue; spread it on a buttered baking sheet and bake 
in a medium oven, time about ten to twelve minutes. Turn out 
on a paper that is oiled with Mazola oil and sprinkled with 
powdered sugar. Spread it with marshmallow and sprinkle it 
heavily with chopped almond paste and roll. Leave until cold 
and then cut in slices about a half inch in thickness. Arrange on 
a platter in the form of a ring, one slice resting on top of the other, 
closer together at the top and wider at the platter. Fill the center 
with vanilla ice cream. Decorate each slice with whipped cream 
and maraschino cherries. Garnish with spun sugar around and 
with a rosette in the center. It can also be filled with whipped 
cream. 

Almond Marshmallow Roll a la Thelma 

Guimauve aux Amandes en roulade a la Thelma 

One cup of whipped cream, four tablespoonsof sugar, one teaspoon 
of lemon extract, four tablespoons of flour, a teaspoon of baking pow¬ 
der, some fruit coloring to color it pink, and whites of five eggs. 

How to Make It. Put the whipped cream in a bowl; add the 
sugar, and stir until the sugar gets dissolved, for about three to 
four minutes. Then add the flour, baking powder, fruit coloring, 
and half of the whites that have been beaten to a meringue; mix 
well, last add the rest of the whites. Spread a well-buttered baking 
sheet, put in a quick oven and bake, time about six to eight minutes. 
Turn out on a paper that first has been oiled with Mazola oil and 
sprinkled with powdered sugar. Spread it with marshmallow, 
sprinkle with the almonds, and with the paper, roll the cake. Frost 
it with pink frosting and decorate it in waves with white frosting. 

Filling. Whites of three eggs, three tablespoons of chopped 
almonds, one cup of granulated sugar, four tablespoons of water, 
a teaspoon of almond extract, and three tablespoons of dissolved 
Cox’s gelatine. 

How to Make It. Put the sugar and water in a saucepan and 
let cook until it ropes, add that to the whites that have been beaten 
to a meringue. Add the almond extract and the dissolved Cox’s 
gelatine; beat until thick. 

Caramel Fruit Roll a la Europeenne 

Roulade de Fruits au Caramel a VEuropeenne 

Take four cups of flour and three quarters cup of white butter; 
rub it and mix it well, adding two spoons of sugar, a teaspoonful 
of salt, and three tablespoonfuls of Royal Baking Powder; add to it 


156 MRS. ERICSSON HAMMOND’S COOK BOOK 


one and a half cups of milk; mix well. Put it on a table and roll it 
thin; sprinkle on top one cup of raisins, a half pound of finely cut 
citron peel, two tablespoonfuls of chopped almonds, and one cup 
of washed currants; roll it and put it in a bread pan or round mould, 
according to size wanted. Bake in a medium oven [be careful not 
to have a too quick oven as then it will not bake through]; it can 
also be baked out in muffin or jam cups. When it is baked and 
still hot turn it out and baste it with caramel; and when it is cold 
glaze it with a caramel transparent icing [see recipe on page 432 
in my large book, ‘‘The Swedish, French, American Cook Book”]. 
This is served as a dessert with foam sauce or whipped cream, also 
with afternoon coffee or tea, and can be served for breakfast and 
luncheon for those who like sweet cakes. 

Peach Cake Pie a la Eldora 

Tourte de Gateau aux Peches a VEldora 

Three eggs, four tablespoonfuls of sugar, three tablespoonfuls 
of melted butter, four tablespoonfuls of flour, four cups of sliced 
peaches, and a teaspoon of Royal Baking Powder. 

How to Make It. Add sugar slowly to the yolks and stir them 
to a souffle, then add the melted butter, then part of the whites that 
have been beaten to a meringue; add the flour, baking powder, and 
mix well; add the rest of the whites. Fill a deep cake plate 
that has been well buttered, put in the oven, and bake; leave to get 
cold and when cold cut the cake with a knife all around about an 
inch from the edge [be careful not to cut through, leave about an 
inch for the bottom of the cake]. Scoop it out carefully, lift it 
on a platter and fill with the peaches, sprinkle with powdered 
sugar and on the top with sweetened whipped cream. Decorate 
it with maraschino cherries and with chopped pistachio nuts. 

Filling. If preserved peaches, slice them and put in a pan; 
the juice from a can of peaches should amount to one cup; flavor 
with the juice of a half lemon. Put it on the stove, thicken it with 
a tablespoonful of cornstarch dissolved in a half cup of water; 
color it a trifle with the peach coloring the shade of peach. When 
it comes to a boil, take off the stove, put the pan in water with ice, 
and stir slowly until it is cold. When cold glaze on top of the 
peaches in the cake and on top of that with whipped cream. 

Batter Apple Cake a la Breta Stina 
GAteau aux Pomm.es en pate a la Breta Stina 

Three eggs, one cup of milk, seven tablespoonfuls of flour, a 
pinch of salt, a tablespoonful of sugar, two spoons of cream, and 
five apples. 


MRS. ERICSSON HAMMOND’S COOK BOOK 157' 


How to Make It. Break the eggs in a bowl; mix well; add 
sugar, salt, and half of the milk, then add the flour and beat until 
smooth; last add the rest of the milk and the cream. Butter 
a roasting or frying pan well; put half the amount of the batter in 
the pan; leave in the oven for about five minutes until it is settled; 
take out and arrange the apples, one resting on top of the other, in 
rings, beginning at the edge and going toward the center; pour 
the rest of the batter on the top and put it in the oven to bake 
until it puff's and gets brown; sprinkle it with some sugar. Serve 
hot with whipped cream. It can also be served cold. Peaches 
can be used in place of apples and it is then called Batter Peach 
Cake a la Breta Stina. 

How to Cook the Apples. Peel the apples and remove the 
hard part from the inside; cut them in thick clifts and put them 
on the stove in two cups of water and one cup of sugar, juice of a 
half lemon and part of the peel. Cook until soft and leave in the 
juice until cold with a tight cover. 

Lemon Cake Pie a la Henrietta 

Tourte de Gateau au Citron a la Henrietta 

Three eggs, four tablespoonfuls of sugar, three tablespoonfuls 
of melted butter, four tablespoonfuls of flour, and a teaspoonful of 
Royal Baking Powder. 

How to Make It. Add sugar slowly to the yolks and stir to 
a souffle, then add the melted butter, then part of the whites that 
have been beaten to a meringue; add the flour, baking powder, and 
mix well; add the rest of the whites. Fill a deep cake plate 
that has been well buttered, put in the oven and bake; leave to get 
cold and when cold cut the cake with a knife all around about an 
inch from the edge [be careful not to cut through; leave about an 
inch for a bottom of the pie]. Scoop it out carefully, lift it on a 
buttered pan and fill; decorate it with meringues in checkers and 
with a fancy tube wave the meringue all around between the 
filling and the edge of the pie. Put in a quick oven to get light 
brown; leave until cold, and when cold take out and serve. 

Filling. Squeeze the juice of one and a half lemons and a 
trifle of the rind; put it in one and a half cups of water on the stove; 
stir the yolks of three eggs to a souffle with three tablespoonfuls 
of powdered sugar; when the water and the lemon are boiling, 
thicken it with two tablespoonfuls of cornstarch dissolved in a half 
cup of water. When it comes to a boil add the yolks and sugar 
carefully and a small pinch of salt. Fill the cake and decorate it 
with meringues put through a fancy tube in a border all around 
and in the center with stripes. 


158 MRS. ERICSSON HAMMOND’S COOK BOOK 


Rhubarb Short Cake a la Ericsson Hammond 

G&teau Croquant de Rhubarbe a VEricsson Hammond 

Take three cups of flour, three quarters cup of butter, three tea¬ 
spoonfuls of Royal Baking Powder, a pinch of salt, two tablespoon¬ 
fuls of sugar, one egg, a cup and a half of milk, and four cups of 
stewed sweetened rhubarb. 

How to Make It. Add the baking powder, salt, and sugar to 
the flour; rub the butter into the flour lightly; mix the egg to the 
milk and add it quickly. Put it in a heavy round iron pan that 
has been well buttered and papered; press it down evenly and brush 
it over on the top with some cream; bake in a moderate oven, time 
about twenty-five minutes. When it is baked turn it out; split it 
in halves and fill itwith the rhubarb that is hot; half of it in between 
and half of it on the top. Decorate it in stripes with meringue 
from whites of two eggs sweetened with two tablespoonfuls of 
sugar; put it in the oven until the meringue is settled. Serve hot 
with whipped cream. 

How to Prepare the Rhubarb. Peel one bunch of rhubarb, 
cut it in half-inch long pieces, put it on the stove in one and a half 
cups of water and one cup of sugar; cook until it is tender and while 
it is hot fill the cake. 

Sugar Wafers a la Walde 

Eclairs au Sucre a la Walde 

Two yolks and one white, two tablespoonfuls of powdered sugar, 
three spoons of cream, three spoons of water, four spoons of milk, 
a half teaspoon of vanilla, four tablespoonfuls of flour, a small pinch 
of salt, two grated almonds, and four cups of Mazola oil. 

How to Make It. Stir the yolks and sugar to a souffle, add the 
vanilla, salt, also milk, then the flour; stir it until smooth; add the 
water [take care not to have it lumpy]; last add the cream. Put 
the Mazola oil in a frying pan on the stove and put into that the 
wafer iron; when it is hot wipe it on a dry cloth; dip it in the batter 
[be careful that it does not stand up on the iron] and then dip it in 
the hot oil. Cook until golden brown and crisp; take them off 
the iron and put them on a broiler; sprinkle them with powdered 
sugar. These are served for afternoon teas, coffees, and with 
desserts. 

Beignets Souffles 

Beignets souffles 

One half cup of water, one tablespoonful of butter, a half cup 
of flour, one tablespoonful of sugar, a half teaspoon of vanilla, two 
eggs, and six cups of Mazola oil. 


MRS. ERICSSON HAMMOND’S COOK BOOK 159 


How to Make It. Put the water on the stove with the butter 
and when it is boiling add the flour at once; stir it to a smooth 
paste over a quick fire, time about three minutes. [The water 
with the butter must be boiling when the flour is added.] Leave 
until cold and then stir it smooth, adding one egg at a time, five 
minutes for each. Put the oil on the stove in a wide kettle and 
when it commences to get warm put in teaspoonfuls of the mixture 
[be careful so as not to have the oil hot when the mixture is put 
in as then they would not have the chance to puff and also see that 
the batter put in the kettle is smooth all around so they will come 
out even balls and all even size; give them plenty of room in the 
oil so they have room to turn]. Carefully let the oil become hot 
and when they are puffed and golden brown take them out and put 
them on a broiler; sprinkle them with confectionery sugar. Arrange 
them on a platter and serve them hot with a cold foam sauce, hard 
sauce marshmallow, or fruit sauce of any flavor as a dessert. 

Klenetter a la Ericsson Hammond 

“Klenetter” a VEricsson Hammond 

One egg, one spoon of butter, two spoons of whipped cream, 
a half cup of milk, two spoons of sugar, a teaspoon of Royal Baking 
Powder, a pinch of nutmeg, a half teaspoonful of vanilla, a cup 
and a half of flour, and eight cups of Mazola oil. 

How to Make It. Mix egg, cream, milk, and sugar together, 
also vanilla and nutmeg; rub the butter to the flour and add the 
liquid to it; work it to a firm dough. Put it on a plate in the ice¬ 
box and leave it for two or three hours covered, then take it out 
and roll it as thin as a leaf; cut it in any fancy shape wanted and 
drop them in the boiling hot oil [that has been put in a large kettle 
over the fire to get hot] and let them cook until golden brown. 
When brown take them up, shake them well, and put them on a 
broiler; sprinkle them with confectionery sugar. This is served 
for afternoon tea as cake, especially around Christmas. 

Stork’s Nest a la Rainhold 

Nid-de-cigogne a la Rainhold 

Break two eggs in a bowl; add one cup of powdered sugar, slowly 
beating it to a light and thick cream; add flour sufficient to form a 
smooth dough; add a pinch of Royal Baking Powder. Leave it in 
the ice-box for about three quarters of an hour on the ice; take it 
out. Flour the table and roll it out evenly as thin as a leaf; cut 
it in the form of ribbons about an inch and a half in width; flour 
a baking sheet; twist and roll the bands together forming a stork’s 
nest. Put eight cups of Mazola oil in a wide deep kettle on the 


160 MRS. ERICSSON HAMMOND’S COOK BOOK 


stove and when it is hot slide it carefully down to the hot oil and 
cook them until they are golden brown [the kettle should be quite 
deep otherwise it would not cover the height of the nest]. This 
can be made in separate nests and put together after they are 
cooked as large as wanted. Serve for afternoon coffee or tea, or 
also as a dessert with whipped cream. 


Apple in Pastry a la Claudia 

Pommes en Patisserie a la Claudia 

Roll puff paste thin [see How to Make Puff Paste in my large 
book, “The Swedish, French, American Cook Book” on page 390]. 
Lay a piece of stale bread about an inch and a half in length and a 
half inch in thickness on top of the pastry; double the pastry 
over the bread; cut it double with a sharp knife in the shape of a 
half-moon, wider in the center and pointed at each end. Put them 
on a baking sheet and bake them in a medium hot oven; when 
they are baked and begin to get cold open them and remove the 
bread. In the meantime, cook quarters of apples in half sugar 
and half water; flavor them with lemon juice and some of the 
rind; leave in the juice until cold; open the pastry and put one to 
two of these quarters of apples in it. Put them on a broiler 
and glaze with the white fondant frosting [see Fondant Frosting 
in my large book on page 432]. Decorate them all around on the 
apple with a streamer of whipped cream sweetened and colored 
pink; make a little rose in the center of the opening with a small 
pistachio nut for a center. Arrange them in the form of a ring 
on a platter and serve with frozen whipped cream in the center. 

Rolls a la Walde 

Roulades a la Walde 

Three tablespoonfuls of butter, four cups of flour, one and a 
half cups of milk, two tablespoonfuls of Royal Baking Powder, one 
egg, a teaspoonful of salt, and two tablespoonfuls of sugar. 

How to Make It. Measure the flour in a bowl; add the butter 
and rub it together; add baking powder, sugar, and salt; mix the 
egg to the milk; add it to the ingredients and mix quickly. Put it 
on a table and roll it out in three rolls; cut them in pieces, even 
size, and roll each piece out about twelve inches in length; double 
them by twisting them twice. Put them on a buttered baking 
pan and bake in a very hot oven, time about ten minutes; when 
they are baked brush them over with some good melted butter. 
This is delicious bread for breakfast and lunch. It can also be 
served as a dinner roll. 


MRS. ERICSSON HAMMOND’S COOK BOOK 161 


During my time of teaching I have found a large number of my 
pupils that have asked me when this and that dish should be served. 
I therefore give you these menus as well as I have under most of 
the recipes mentioned when they should be served but even that 
I feel it is necessary for me to give to you in a brief idea how the ( 
course of a full dinner is arranged. 

Therefore a dinner served after these menu formulas is con¬ 
sidered by me as a correct full-course dinner as now it has become 
a rule as well as a fashion to serve short dinners, and rightly say 
there may be dinners without a hors-d’oeuvre, and even without 
soup, fish, and entree, but there can be no so-called proper dinners 
without these courses. 

A dinner should start with an appetizer such as a small sand¬ 
wich or dish of any tasty fish, or meats. I have in this little 
book as well as in the large one a large variety of such. These 
come very inexpensive and give a large promise of a good meal 
and for that reason they should never be left out. 

After the appetizer comes the soup which must be served very 
hot in hot plates. If clear soup, cheese straws, cheese sandwiches, 
or crackers are to be passed. The soup should be made rich and 
clear and if a thick soup it ought to be clear and glossy; if cream 
soup, not too thick but light and creamy. All soups are found in 
my large book, ‘‘The Swedish, French, American Cook Book” where 
they are named both in English and French. After the soup, 
celery, olives, and radishes are generally passed. 

The following course is the fish. It may be boiled, broiled, 
steamed, or fried or it may be done up in some fancy way, mousse 
or souffle or any kind. No matter how fancy the fish is done up 
it is called a fish dish if an entree is following. If not a fancy fish 
dish it is called a fish entree. 

After the fish serve the entree. Care should be taken not to have 
the entree look in any way similar to the fish dish. If the fish is 
dark the entree ought to be white. The sauce served with the 
fish and entree should be different in both color and taste. 

Following the entree is the dinner course which should contain 
a roast of any kind with potatoes and two other vegetables. 

Next to the dinner course comes the salad. Game of any kind, 
cold dish such as pate de foie-gras, ham, chicken, or it may be hot or 
cold cheese dish or a small savory of some kind. A plain salad is 
best served with these dishes. In place of this a complete salad 
can be served. 

After the salad serve the dessert, which may be hot or cold 
puddings, fancy desserts, frozen pudding, or ice cream. After that 
cakes, coffee, and fruit as the following menus will advise you. 


162 MRS. ERICSSON HAMMOND’S COOK BOOK 


Appetizer 


Soup 
Fish 
Entree 

Main Course. 

Entree of Vegetables, etc. . 
Salad Course . 

Dessert. 

Coffee. 


Cocktails, such as: 
Manhattan 
Martini 
Absinthe, etc. 

Sherry 

Sauterne 

Claret 

Champagne 

a 

Madeira or Port 
Different kinds of 
liqueurs, such as: 

Creme de Menthe, 
Chartreuse, Kiimmel, 
Benedictine, and Brandy 

The main 


There are very few beverages served for luncheon, 
ones are Cocktails, Sherry, Claret, or Sauterne. 


HOW TO SERVE BEVERAGES FOR DINNER 






































' 











































































Copyright, 1924, by Mrs. Ericsson Hammond 

MRS. ERICSSON HAMMOND’S EXHIBIT AT THE HOTEL COMMODORE, SEPTEMBER 24-29, 1923 
















Menus 


Dinner 

Crab in Tomato a la Berthel 


Petite Marmite 
Cheese Straws 

Olives Radishes 

Celery 

Stuffed Salmon with Shrimps a la Gustaf Adolf 
Shrimp Newburg Sauce 


Chicken with Bananas a la Hildur Alexandra 


Braised Fillet of Beef with Mushrooms a la Lincoln 
Potato Croquettes Peas 


Pate de Foie-gras a la Cornucopia 
Alligator Pear Salad a la Mauro 


Orange Savarin with Vanilla Ice Cream a la Lydie Matilde 
Fruit Coffee Fancy Cakes 

163 







164 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Dinner 

Caviar in Artichokes a la Malvinia 


Clear Ox-tail Soup a la Barnegat 
Cheese Straws 

Olives Celery 


Stuffed Salmon a la Gimo 
Bearnaise Sauce Cucumber Salad 

Sweetbreads with Mushrooms a la Parisienne 


Garnished Saddle of Mutton 
Currant Jelly 

Marbles of Potatoes with Butter String Beans 


Swan a la Rivergreen 
Orange Grape Salad a la Evelyn 


Love Peaches a la Blossom with Bomb a la Printaniere 


Fruit 


Coffee 


Fancy Cakes 








MRS. ERICSSON HAMMOND’S COOK BOOK 165 


MENU 

Dinner 

Caviar in Artichokes a la Russe 


Mock-Turtle Soup a la Octavious 
Celery Cheese Straws Radishes 

Olives 


Chaudfroid Salmon with Lobster a la Ericsson Hammond 
Cucumber Salad Aurorian Sauce 


Stuffed Mushrooms a la Perigord 
Supreme Sauce Boned Stuffed Capon 

Currant Jelly Giblet Sauce 

Potatoes String Beans 


Cutlet of Sweetbreads a la Theodoria 
Apple Lettuce Salad a la Julienne 

Frozen Almond SoufHe with Meringue a la Violet 
Cake Coffee Fruit 






166 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Dinner 

Smoked Salmon Sandwiches a la Diana 


Consomme a la Baraguine 
Cheese Biscuits 

Olives Celery Radishes 


Halibut with Oyster Crabs a la Gimo 
Bearnaise Sauce Tomato Cucumber Salad 


Mousse of Chicken a la Ericsson Hammond 
Mushroom Sauce 
Roast Spring Lamb 

Potatoes Mint Sauce Spinach 


Artichoke Salad with Tongue a la Tyra 
Pineapple Ice Cream a la Mabel 
Cake Coffee Fruit 







MRS. ERICSSON HAMMOND’S COOK BOOK 


167 


MENU 

Dinner 

Caviar in Tomato a la Brunnhild 


Beet Soup a la Russe 
Croutons 

Olives Radishes 


Striped Bass a la Alexandria 
Cucumber Salad Hollandaise Sauce 

Braised Celery a la Marcellus 
with Chicken in Supreme Sauce 


Glazed Boiled Smoked Tongue a la Garnish 
Timbale of Spinach Potato Gratin 

Currant Sauce 

Broiled Squabs with Cress a la Righarth 
Salad Chartreuse of Asparagus a la Ericsson Hammond 


Brick Ice Cream Raspberry Favorita 
Cake Coffee Fruit 






168 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Dinner 

Stuffed Anchovy a la Prince Carl 


Consomme a la Octavious 
Cheese Sandwiches 

Celery Olives 


Striped Bass a la Ericsson Hammond 
Cucumber Beet Salad Hollandaise Sauce 


Sweetbreads a la Parisienne 
Brown Truffle Sauce 


Roast Guinea Hen 
Hot Currant Sauce 
Potatoes Peas 

Wild Rice 


Banana Salad with Pimento Cheese a la Valentine 
Crackers 


Strawberry Savarin with Vanilla Ice Cream a la Hildur Alexandra 
Cake Coffee Fruit 








MRS. ERICSSON HAMMOND’S COOK BOOK 169 

MENU 

Dinner 

Russian Caviar a la Yvonne 


Celery 

Green Turtle Soup 

Cheese Straws Olives 


Fillet of Sole a la Signora 
Lobster Sauce Potato Beet Salad 

Stuffed Spinach with Chicken a la Spinelli 
Hollandaise Sauce 

Roast Loin of Spring Lamb 


Potatoes 

String Beans 


Mint Sauce 


Roast Pheasant a la Breta Stina 
English Bread Sauce 
Celery Tomato Salad a la Hilmar 


Assorted Ice Creams a la Napoleon 
Cake Coffee Fruit 








170 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Dinner 

Caviar in Snow a la Ericsson Hammond 


Chicken Cream Soup a la Victoria 
Croutons 

Celery Olives 


Stuffed Fillet of Salmon with Lobster a la Gimo 
Newburg Sauce Celery Beet Salad a la Walde 


Artichokes with Sweetbread a la Hollandaise 


Roast Chicken a la Garnie 
Peas Potato Croquettes Hedgehog 

Asparagus Salad with Smoked Tongue a la Thelma 


Tutti Frutti Pudding a la Alaska with Frozen Cream 
Assorted Cakes Coffee Fruit 







MRS. ERICSSON HAMMOND’S COOK BOOK 171 


MENU 

Dinner 

Caviar in Celery a la Octavious 


Beef Soup a la Julienne 

Olives Cheese Straws Radishes 

Stuffed Shad with Crab a la Hammond 
Cucumber Beet Salad Bearnaise Sauce 


Chicken Force Cutlet a la Antoinetta 
Truffle Sauce 

Roast Beef a la New York 
Yorkshire Pudding 

Potatoes String Beans 


Roast Prairie Hen a la Woodrow 
Orange Grape Salad a la Evelyn 


Pistachio Mousse a la Erland 
Fruit Sauce 

Cake Coffee Fruit 






172 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Dinner 

Lobster with Olives a la Maximilian 


Consomme with Profiteroles a la Erikzen 
Cheese Straws 

Celery Olives 


Steamed Halibut a la Maude 
Cucumber Salad Hollandaise Sauce 


Timbale of Sweetbread a la Boyde 
White Truffle Sauce 


Beef a la Yorkshire 

Potatoes Spinach Horseradish Sauce 

Chicken Galantine with Asparagus a la Ericsson Hammond 
Lettuce Salad 


Orange Cake a la Ericsson Hammond 
Vanilla Ice Cream 


Coffee 


Fruit 






MRS. ERICSSON HAMMOND’S COOK BOOK 173 


MENU 

Dinner 

Oyster Crab Sandwiches a la Bergere 

Ox-tail Soup a l’Anglaise 
Cheese Crackers 

Celery Olives 


Stuffed Salmon a la Gimo 
Lobster Sauce 
Cucumber Tomato Salad 


Mousse of Carrots a la Ericsson Hammond 
Newburg of Sweetbread 


Boned Roast Turkey 

Mashed Potatoes Peas 

Cranberry Sauce 


Aspic of Mocha Pate de Foie-gras a la Walde 
Lettuce Tomato Salad 


Frozen Chocolate Mousse With Cream a la Anna Katrina 
Cake Coffee Fruit 








174 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Dinner 

Sandwich with Artichokes a la Gimo 


Consomme Printaniere a la Royale 
Cheese Straws 

Celery Olives 


Stuffed Smelts with Crab a la Henrietta 
Cucumber Salad Hollandaise Sauce 


Vol-au-vent with Sweetbreads a la Parisienne 


Boned Stuffed Leg of Lamb a la Ericsson Hammond 
Potatoes Mint Sauce Peas 


Glazed Breast of Chicken a la Europeenne 
Alligator Pear Salad a la Muriel 


Frozen Maple Souffle a la Ericsson Hammond 
Marshmallow Sauce 

Cake Coffee Fruit 








MRS. ERICSSON HAMMOND’S COOK BOOK 175 


MENU 

Dinner 

Stuffed Egg with Ham Chaudfroid a la Agatha 


Consomme a la Walde 
Cheese Straws 

Olives Celery Radishes 


Lobster a la Parisienne 
Sweetbreads with String Beans a la Barnegat 
Newbourg Sauce 


Garnished Saddle of Mutton 
Hot Currant Sauce 
String Beans Potatoes 
Sweet Potatoes Southern Style 


Stuffed Pears with Philadelphia Cream Cheese 
a la Ericsson Hammond 
Lettuce Salad 


Vanilla Ice Cream in Meringue Border 
a la Ericsson Hammond 
Thirteen-Layer Chocolate Cake 
Coffee Fruit 







176 


MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Sandwich aux Goose Livers a la Sausage 


Consomme in Cups a la Madrilene 
French Toast 
Celery Olives 

Cheese Souffle 


Sweetbread in Pastry a la Barnegat 
Newburg Sauce 
Marbles of Potatoes Peas 


Banana Salad with Cream Cheese 
a la Valentino 


Aspic of Peach a la Bavaroise 
Cake Coffee Fruit 






MRS. ERICSSON HAMMOND’S COOK BOOK 177 


MENU 

Luncheon 

Egg Sandwich with Anchovy a la St. James 


Chicken Broth in Cups a la Edward 
Celery Olives 
Muffin Chocolate Toast 


Stuffed Smelts in Aspic a la Gimo 
Cucumber Salad Aurorian Sauce 


Lamb Cutlets a la Julienne 
Potatoes Saratoga Peas 


Timbales of Roquefort Cheese in Tomato Aspic 
Lettuce Salad 


Orange Ice a la Surprise 
Cake Coffee Fruit 







178 


MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Stuffed Eggs with Smoked Salmon a la Zomza 


Cream of Asparagus in Cups a la Joel 
Celery Croutons Olives 


Chicken Timbales a la Tyra 
Sauce a la Hollandaise 


Lamb Chops a la Parisienne 
Peas Potato Croquettes 


Philadelphia Cream Cheese a la Victoria 
Jerusalem Artichoke Salad a la Aurorian 


Perfect Angel a la Irene 
Cake Coffee Fruit 







MRS. ERICSSON HAMMOND’S COOK BOOK 179 


MENU 

Luncheon 

Grapefruit 


Clear Tomato Soup in Cups a la Maria 
Pop-overs Chocolate Toast 

Olives Celery 


Egg a la Victoria 


Broiled Chicken 

Potatoes Currant Jelly Peas 


Tomato Salad with Cream Cheese a la Hammond 


Cream bomb a la Printaniere in Glasses 
Fruit Cake Coffee 






180 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Smoked Salmon Sandwiches a la Roy 


Oyster Broth in Cups a la Brigitta 
Celery Olives 

Cheese Crackers Baking Powder Biscuits 

Chocolate 


Egg in Casserole with Mushrooms a la Ericsson Hammond 


Broiled Squabs on Toast 
Peas Potatoes 

Chicken Salad a la Mathilda 


Almond Biscuit a la Walde 
Cakes Fruit Coffee 






MRS. ERICSSON HAMMOND’S COOK BOOK 181 


MENU 

Luncheon 

Caviar Sandwiches a la Hildur Alexandra 


Cream Lettuce Soup in Cups a la Mathilda 
Celery Hot Bread Olives 

Toast Chocolate 


Egg in Croustades a la Sauterne 


Chicken a la Casserole 
Potatoes Rice Croquettes 


Beetroot Salad with Pate de Foie-gras a la Gertrude 


Frozen Rice Souffle a la Walde 
Fruit Sauce 

Cake Coffee Fruit 







182 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Crab Cocktail a la Aurorian 


Chicken Asparagus Soup in Cups 
Olives Celery 

Muffin Toast 


Sweetbreads with Mushrooms a la Parisienne 
Bordelaise Sauce 


Fillet of Beef a la Nemours 
String Beans Allemande Sauce Potatoes 

Cucumber Salad with Cheese a la Jeanetta 


Almond Chartreuse in Aspic a la Eldora 
Cake Coffee Fruit 






MRS. ERICSSON HAMMOND’S COOK BOOK 


183 


MENU 

Luncheon 

Egg Sandwiches with Cheese a la Blenda 


Cream of Tomato in Cups a la Ruth 
Radishes Olives 

Biscuit Chocolate Toast 


Eggs a la Suisse 


Chicken Croquettes 

Saratoga Chips Supreme Sauce Peas 


Lobster Salad in Aspic a la Lilian 


Bah-Bah Pudding a la Ericsson Hammond 
Cold Foam Sauce 
Coffee Fruit 







184 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Rolled Crab Sandwiches a la Algote 


Bouillon in Cups 
Cheese Straws 

Celery Hot Breads Olives 

Chocolate 


Broiled Sardines on Toast with Butter a la Gimo 


Fillet of Beef a la Chateaubriand 
Bordelaise Sauce 
Peas Potatoes 


Tongue a la Printaniere 
Salad a la Claudia 


Love Peaches with Whipped Cream a la Blossom 
Cake Coffee Fruit 







MRS. ERICSSON HAMMOND’S COOK BOOK 185 


MENU 

Luncheon 

Ribbon Tongue Sandwiches 


Hot Consomme in Cups with Egg a la Walde 
Toast 

Celery Muffins Olives 

Chocolate 


Patties with Sweetbreads a la Supreme 


Squabs in Pastry a la Barnegat 
Peas Potatoes 

Currant Jelly 


Egg Salad a la Victorian 


Savarin with Apple a la Adele 
Frozen Cream 

Coffee 


Fruit 







186 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Anchovy Olive Sandwiches a la Lethunia 


Cold Beet Soup in Cups a la Valdemar 

Cheese Crackers Radishes 

Celery 


Broiled Sweetbreads 

Mushroom Sauce on Toast with Shirred Butter 
Lamb Chops a la Ducele 
Peas Potatoes 


Egg in Aspic a la Royale 
Apple Salad with Grapes a la Gimo 


Thousand Leaf Cakes a la Sultana 
Vanilla Ice Cream 
Fruit Coffee 






MRS. ERICSSON HAMMOND’S COOK BOOK 187 


MENU 

Luncheon 

Caviar in Egg a la Lloyd George 


Consomme in Cups a l’ltalienne 
Olives Celery 


Eggs in Aspic with Chaudfroid of Mayonnaise 


Tongue with Mushrooms a la Casserole 
Spinach Timbales Potatoes 


Cheese Straws 

Cucumber Beet Salad a la Gerda 


Bavarian of Apple a la Ericsson Hammond 
Cake Coffee Fruit 







188 MRS. ERICSSON HAMMOND’S COOK BOOK 


MENU 

Luncheon 

Cucumber Sandwich with Smoked Salmon a la Gustaf 


Consomme a la Kursaal in Cups 
Cheese Straws 

Olives Muffins Chocolate Celery 


Egg Cutlet a la Winifred 
Hollandaise Sauce 


Lamb a la Navarin* 

Potato Peas Saratoga Chips 


Lobster Salad in Shell a la Ericsson Hammond 
Vanilla Souffle a la Europeenne 
Frozen Sauce 


Cakes 


Coffee 


Fruit 







INDEX 


Index 


PAGE 


Alligator Pear Salad k la Ingeborg . . 54 

Alligator Pear Salad k la Irene . . 55 

Alligator Pear Salad a la Mauro . . 54 

Almond Marshmallow Roll a la Thelma 155 
Almond Savarin a la Eugenie . . 151 

Almond Souffle, Frozen, with Mer¬ 
ingues & la Violet .135 

Anchovy, Stuffed, a la Prince Carl . 25 

Anchovy with Olives a la Lethunia . 25 

Anchovy Cress Sandwiches a la Brita 27 

Anchovy Sandwich a la Corinna , . 27 

Anchovy Sandwich a la Hjumbo . . 26 

Anchovy Sandwich a la Valdemar . 29 

Anchovy Sandwich with Egg a la Rose 26 
Anchovy Shrimp Sandwiches, a la Ham¬ 
mond .23 

Anchovy and Egg Sandwiches a la Gimo 28 
Anchovy and Egg Sandwiches a la St. 

James. 30 

Anchovy and Egg Sandwiches a la Upp- 

land .29 

Anchovy with Green Pepper Sand¬ 
wiches & la Favorite.28 

Angel Cake, & la Lillian . . . . 149 

Apple Almond Pudding Cabinet a la 

Emma. 140 

Apple Banana Salad k la Patricia . . 58 

Apple Cake, k la Patrinella . . . 151 

Apple Cake, Batter, k la Breta Stina . 156 

Apple Chartreuse with Almonds k la 

Poularde.. . • 139 

Apple Dumpling, Steamed, a la Mar- 

guerita. 145 

Apple Grape Salad a la Presilla . . 50 

Apple in Pastry a la Claudia . . . 160 

Apple Lettuce Salad a la Julienne . . 49 

Apple Salad with Grapes a la Gimo . 50 

Apple Savarin a la Cornelia . . . 152 

Artichokes, Caviar in, a la Malvinia 11 

Artichokes, Caviar in, a la Russe . . 11 

Artichokes with Mayonnaise k la Brig- 

-. . _ AG 


..w 

Artichoke Salad with Grapes a la Dewey 46 

Artificial Aspic. 1 

Asparagus with Hollandaise Sauce & la 

Ernest.129 

Asparagus Salad with Mushrooms a la 

Kermit.61 

Asparagus Salad with Smoked Tongue k 

la Thelma.61 

Aspic, Artificial. 1 

Aurorian Sauce.86 


Banana Apple Salad k la Patricia . . 58 

Banana Cheese Salad with Green Pep¬ 
per k la Valentine.57 

Banana Lettuce Salad k la Linnea . . 56 

Banana and Cauliflower Salad k la 
Florida .56 


PAGE 


Banana Salad with Pimiento Cream 

Cheese & la Ursula.57 

Banana Salad with Sweetbreads k la 

Corola.58 

Banana, Baked, with Meringues & la 

Justina.141 

Batter Apple Cake, & la Breta Stina 156 

Bearnaise Sauce, Cold.92 

Bearnaise Sauce, Tomato, a la Karin 92 
Beef, Mousse of, & la Ericsson Ham¬ 
mond .129 

Beet Lettuce, Salad k la Naemia . . 63 

Beetroot Salad with .Pate de Foie-Gras 4 

la Gertrude.62 

Beignets Souffles.158 

Beverages, How to Serve .... 162 

Brioche of Strawberry a la Hedgehog . 154 

Brown and White Bread and Butter 
Sandwiches, k la Checkers ... 34 

Brown Bread Sandwiches, Rolled, k la 

Ericsson Hammond.34 

Brown Glaze.97 

Brown Truffle Mayonnaise Sauce 4 la 
Ducele.91 

Cake, Angel, a la Lillian .... 149 

Cake, Apple, a la Patrinella . . . 151 

Cake, Caramel, with Almonds & la 

Maude.150 

Cake, Fruit, & la Maria.148 

Cake, Fruit, Wedding, a la Gimo . . 146 

Cake, Golden Marshmallow, a la Maisie 147 
Cake, Layer, with Chocolate Marsh¬ 
mallow k la Breta.149 

Cake, Peach, a la Blenda .... 148 

Cake, Peach, a la Octavious.... 150 

Cake Pie, Lemon, k la Henrietta . . 157 

Cake Pie, Peach, k la Eldora . . . 156 

Canape of Oyster a la Caruso ... 17 

Candied Strawberries.138 

Candy Basket k la Ericsson Hammond 138 
Caramel Cake with Almonds a la Maude 150 
Caramel Farina Pudding k la Pettra 143 
Caramel Fruit Roll a la Europeenne . 155 

Carrots, Mousse of, & la Ericsson Ham¬ 
mond .127 

Cauliflower in Aspic k la Dusilina . . 80 

Cauliflower Banana Salad k la Florida 56 

Caviar a la Ambrosina.12 

Caviar k la Duchess.15 

Caviar k la Poularde.12 

Caviar, Russian, k la Yvonne ... 13 

Caviar in Artichokes k la Malvinia. . 11 

Caviar in Artichokes k la Russe . . 11 

Caviar in Celery k la Melba.... 16 

Caviar in Celery a la Octavius . . 11 

Caviar in Snow k la Mathilda . . 16 

Caviar in Tomato & la Brundhild . 10 

Caviar with Cream Cheese a la Priscilla 15 


191 





























192 


INDEX 


PAGE 


PAGE 


Caviar Sandwiches k la Cokunita . 13 

Caviar Sandwiches a la Hildur Alexan¬ 
dria .14 

Caviar Sandwiches with Tomato Chaud- 

froid & la Lydie.14 

Celery, Caviar in, a la Melba ... 16 
Celery, Caviar in, & la Octavius . . 11 
Celery Salad with Beets & la Walde 63 

Celery Sandwiches with Green Pepper a 

la Virginia .31 

Chartreuse, Apple, with Almonds k la 

Poularde.139 

Chaudfroid Caviar Sandwiches with 

Tomato & la Lydie.14 

Chaud-froid Egg with Pffte de Foie-Gras 

k la Delecert.73 

Chaud-froid Sauce.96 

Chaud-froid Sauce, Brown ... 96 

Chaud-froid Sauce, Mayonnaise . . 96 

Cheese Sandwiches k la Barnegat . 31 

Chicken, Boned Stuffed, a la Gimo . . 114 

Chicken in Galantine with Asparagus k 
la Ericsson Hammond . . . 117 

Chicken in Supreme sauce with braised 
Celery & la Marcellus . . . .115 

Chicken with Pate de Foie-Gras in Pas¬ 
try & la Allemande.116 

Chicken Cutlets with Pffte de Foie-Gras 

k la Rimini .116 

Chicken Cutlet Salad & la Antoinetta 81 
Chicken Farce Cutlet a la Antoinetta 117 
Chicken Celery Salad & la Windsor . . 59 

Chicken Lettuce Sandwiches & la 

Rudolf.40 

Chicken Macedoine Salad a la Ericsson 

Hammond .84 

Chicken Mousse in Spinach a la Spinelli 115 
Chicken Salad & la Tilda .... 59 

Chicken Sandwiches with Lettuce & la 

Ericsson Hammond.38 

Chicory Egg Salad a la Hilmar . . 64 

Chicory Mushroom Salad k la Aurorian 65 
Chicory Salad a la Maria .... 65 

Chicory Tomato Salad k la Hilmar. . 64 

Chocolate Cream a la Charlotta . . 141 

Club Sandwiches a la Europeenne . 33 


CocoalRoll with Vanilla Ice Cream a la 

Ericsson Hammond.154 

Cole Slaw of Red Cabbage a la Rydberg 67 
Cole Slaw of Red Cabbage in Green 

Peppers k la Gimo.68 

Cox’s Gelatine, How to Dissolve . . 1 

Crab k la Charlotta.41 

Crab in Aspic a la Erick Gustaf . . 109 


Crab in Egg k la Lloyd George . . 20 

Crab in Shell with Green Pepper k la 

Blanche .110 

Crab in Tomato k la Berthel ... 19 

Crab in Tomato Aspic a la Walde . 41 

Crab Cutlet with Rice & la Arthur . 108 

Crab Sandwiches, Rolled, & la Allgot 20 

Crab Souffl6 k la New York . . . 110 

Cream Cheese, Caviar with, k la Pris¬ 
cilla .15 

Cream Cheese, Oyster Crab with, k la 

Gloria.17 

Cream Cheese, Oyster Crab with, k la 

Octavia .18 

Cream Cheese Dressing k la Philadelph- 


Cress Sandwiches with Anchovy h la 


Cucumber Beet Salad a la Gilbert , 63 


Cucumber Salad with Cheese k la Jean- 

etta.64 

Cucumber Sandwiches k la Sylvia . . 36 

Cucumber with Smoked Salmon Sand¬ 
wiches a la Gustaf. 9 

Cutlet of Sweetbread a la Theodoria . 83 


Desserts, Frozen.133 

Desserts, Hot and Cold.139 

Duck, Wild, Cutlet of, in Pastry k la 
Barnegat.117 

Eclairs, Karoly.14 

Egg in Aspic with Spinach & la Beatrice 100 
Egg, Gelatine of, a la Europeenne . . 100 

Egg, Mousse of, in Aspic a la Ericsson 

Hammond .101 

Egg Cream Dressing a la Vevan . . 94 

Egg Croustades with Oyster Crabs & la 

Prince Carl.99 

Egg Cutlet with Hollandaise Edna . 99 
Egg Mayonnaise Sauce h la Brigitta . 90 
Egg Oyster Crab Salad k la Thorelli . 76 

Egg with Oyster Crab a la Anna . . 98 

Egg Salad a la Victoria.72 

Egg Salad a la Wilhelmina .... 72 

Egg Salad in Aspic a la Hildur ... 75 

Egg Salad in Green Peppers k la Vevan 73 
Egg Salad with Green Peppers k la 

Muriel.73 

Fgg Salad with Tongue a la Delecert . 74 

Egg and Anchovy Sandwiches a la Gimo 28 
Egg and Anchovy Sandwiches a la St. 

James.30 

Egg and Anchovy Sandwiches k la Upp- 

land .29 

Egg Sandwiches with Cheese & la Blenda 32 

Eggs h la Victoria.98 

Eggs, Chaud-froid, with P&te de Foie- 

Gras 3 la Delecert.73 

Eggs, Stuffed, With Olives a la Muriel 30 
Eggs, Stuffed, with Smoked Salmon a la 

Zomza. 7 

Eggs, Stuffed, Salad of, in Aspic a la 

Aurorian.75 

Eggs with Carrots au Gratin . . . 103 

Eggs, Timbale of, in Aspic k la Euro- 

p6enne.76 

Egg Plant, Stuffed Baked, a la Geneva 128 
Egg Plant, Stuffed, with Chicken and 
Mushrooms a la Roosevelt . . . 128 


Fillet of Sole with Shrimps a la Valde- 

mar. 

Fish Dishes, Hot and Cold .... 
French Dressing a la Hammond 

Fruit Cake a la Maria. 

Fruit Cake, Wedding, k la Gimo 


105 

102 

91 

148 

146 


Gelatine of Egg k la Europeenne . . 100 

Gherkin Sandwiches k la Digre . . 34 

Ginger Fruit Salad k la Macedoine . 67 

Ginger ale Vegetable Salad a la Mace¬ 
doine .70 

Glace, Strawberry k la Mathilda . . 134 

Glaze, Brown .97 

Glaze, Supreme.97 

Glaze, Tomato.96 

Goose Liver Sandwiches k la Sausage . 40 

Grape and Orange Salad k la Evelyn . 55 

Green Lobster Mayonnaise ... 89 

Green Pepper Egg Salad k la Philadel¬ 
phian .. 71 
































INDEX 


193 


PAGE 


Green Peppers Stuffed with Tongue k la 

New York.123 

Green Pepper Salad k la American . 71 

Green Pepper Sandwiches with Cheese 

k la Valli.32 

Green Pepper with Anchovy Sand¬ 
wiches a la Favorite.28 

Green Pepper Sauce a la Salmis . . 87 

Halibut with Oyster Crab a la Gimo . 106 

Ham, Smoked, on Rice au Gratin . . 124 

Ham, Sugar Cured, a la Walde . . 123 

Ham Sandwiches a la Virginian ... 39 

Horseradish Sauce & la New York . . 93 

Horseradish Sauce a la Ravigote . . 93 

Ice Cream, Brick, with Raspberry Ice 

& la Favorita.136 

Ice Cream, Pineapple, & la Mabel . . 134 

Ice Cream, Vanilla Strawberry, & la 
Winifred.133 

Jerusalem Artichoke Salad a la Auroria 48 
Jerusalem Artichoke Salad a la Brissena 48 
Jerusalem Artichoke Salad with Beets k 

la Claudia.47 

Jerusalem Artichoke Salad with Mayon¬ 
naise Dressing & la Oden .... 47 

Jerusalem Artichoke Salad with Tongue 
k la Tyra.49 

Klenetter a la Ericsson Hammond . . 159 

Lamb & la Casserole .120 

Lamb k la Navarin.121 

Lamb, Boned Stuffed Leg of, k la 

Ericsson Hammond.122 

Lamb Chops in Ramequin Cups k la 

Europeenne.121 

Layer Cake with Chocolate Marsh¬ 
mallow 4 la Breta.149 

Lemon Cake Pie k la Henrietta . . 157 

Lettuce, Braised, k l’Anglaise . . . 129 

Lettuce Omelet Salad a la Aurorian . 82 

Lettuce Sandwiches k la Blanche . . 36 

Livoumaise Sauce.90 

Lobster with Olives k la Maximilian . 21 

Lobsters with Oyster Crabs k la Auror¬ 
ian .113 

Lobster with Oyster Crab k la Fan- 

chonette. 108 

Lobster with Salmon Chau-froid k la 

Ericsson Hammond.102 

Lobster Mayonnaise, Green ... 89 

Lobster Salad k la Octavious ... 77 

Lobster Salad in Aspic a la Lillian . . 78 

Lobster Salad in Shell & la Ericsson 

Hammond .78 

Lobster Salad with Oyster Crab & la 

Oskar.79 

Lobster Sandwiches k la Sweden . . 21 

Lobster Sauce a la Aurorian.... 95 

Mayonnaise, Brown Truffle, k la Ducele 91 
Mayonnaise, Egg, k la Brigitta . . 90 

Mayonnaise, Green Lobster ... 89 

Mayonnaise, Parsley, a la Bernard . 89 

Mayonnaise, Tomato, k la Fingar . . 88 

Mayonnaise, Tomato, with Anchovy 

k la Fingar. 88 

Mayonnaise, Tongue, k la Regina . . 90 

Mayonnaise, White Truffle k la Ducele 91 
Mayonnaise Chaud-froid Sauce . . 96 


PAGE 

Mayonnaise Cream Dressing k la Ameri¬ 
can • . • • 87 

Mayonnaise Dressing.86 

Mayonnaise Dressing, Russian . ’ 87 

Mayonnaise Dressing, Russian k la 

, Viggo.87 

Mayonnaise Sauce, Tomato, k la 

Blanche.88 

Meat Dishes, Hot and Cold . . . H4 

Meringue Border a la Ericsson Ham¬ 
mond . 137 

Meringue Border with Flowers k la 

Ericsson Hammond.138 

Meunifere Sauce, Cold ’ 95 

Morlaix Sauce, Cold ’ ’ 93 

Mornay Sauce, Cold.[ 94 

Mornay Sauce, Hot 94 

Mountain House, with Strawberry Ice 
Cream k la Ericsson Hammond . . 136 

Mousse in Peach k la Ericsson Ham¬ 
mond .133 

Mousse of Egg in Aspic & la Ericsson 

Hammond .10I 

Mousse of P§te de Foie-Gras ... 62 

Mushroom Mousse with Rice k la Gimo 130 
Mushrooms in Tomatoes k la Walde . 125 

Mushrooms, Stuffed k la Perigord . . 125 

Mustard Dressing k la Ebba ... 94 


Nut Cheese Sandwiches & la Octavious 31 

Orange Grape Salad k la Evelyn . . 55 

Orange Savarin & la Lydie Matilde. . 153 

Oyster, Canape of, k la Caruso ... 17 

Oyster with Shrimp Sandwiches k la 

Archibald.22 

Oysters in Pastry & la Livournaise . . 112 

Oysters Livournaise k la Fanchonette 112 
Oysters, Stewed, a la Livournaise . . 112 

Oyster Crab k la Fanchonette . . 19 

Oyster Crab with Cream Cheese k la 

Gloria. 17 

Oyster Crab with Cream Cheese a la 

Octavia .18 

Oyster Crab, Sandwich of & la Bergere 18 
Oyster Crab Sauce a la Blossom . . 89 

Oyster Crabs, How to Fry ... 18 

Oyster Crabs, Tomatoes Stuffed with, 

k la Hollandaise.113 

Oyster Crabs with Eggs k la Anna . 98 

Oyster Crabs with Egg Croustades k la 

Prince Carl. 99 

Oyster Crabs with Halibut k la Gimo 106 
Oyster Crabs with Lobster k la Aurorian 113 
Oyster Crabs with Lobster k la Fan¬ 
chonette .108 

Parsley Mayonnaise k la Bernard . . 89 

Pate de Foie-Gras, Mousse of . 62 

Peach Cake a la Blenda.148 

Peach Cake k la Octavious .... 150 

Peach Cake Pie ^ la Eldora . . . 156 

Peach, Compote of, a la Charlotta . . 142 

Peach Salad k la Luella.52 

Peach Souffle a la Gimo.144 

Peaches, Love, a la Blossom . . . 142 

Peaches, Mousse in, a la Ericsson Ham¬ 
mond .133 

Pear Salad k la Barnegat .... 53 

Pears, Stuffed, k la Uldina . . . 139 

Peas, Mousse of, a la Brita . . . 127 

Pie, Pumpkin Souffle, k la Selma . . 144 






























194 


INDEX 


PAGE 

Pigeons with Rice h la Ericsson Ham¬ 
mond .119 

Pineapple Bah Bah with Meringue & la 

Fay. 154 

Pineapple Salad with Grapes a la Prin¬ 
cess .51 

Pineapple Strawberry Salad k la 

Ericsson Hammond.53 

Potato Beet Salad a la Edward . . 68 

Potato Salad a la Ebba.69 

Potato Salad in Beets a la Octavious . 69 

Potatoes, Garniture of a la Maria . . 103 

Potatoes with Spinach an Gratin . . 126 

Prune Salad k la Florence .... 52 

Pumpkin Souffle Pie & la Selma. . . 144 

Raisin Ribbon Sandwiches & la Astrid 35 


Raisin Sandwiches a la Breta ... 35 

Ravigote Sauce, Cold.93 

Rhubarb Shortcake a la Ericsson Ham¬ 
mond .158 

Ribbon Tongue Sandwiches with Par¬ 
mesan k la Bernard.39 

Rice, Mould of, k la Carolina . . . 130 

Rice, Wild, How to Cook .... 131 

Rice, Wild, Cake.131 

Rice Souffle, Frozen, k la Walde . . 135 


Roll, Almond Marshmallow a la Thelma 155 
Roll, Caramel Fruit k la Europeenne . 155 

Roll, Cocoa, with Vanilla Ice Cream a la 

Ericsson Hammond.154 

Rolls a la Walde.160 

Rolled Almond Sandwiches a la Hildur 35 
Romaine Lettuce Salad a la Walde. . 68 

Roquefort Cheese Sandwiches a la 
New York.30 

Salad & la Judie. 66 

Salad k la Calvin.80 

Salad k la Juliet .70 

Salad in Aspic k la Macedoine ... 80 
Salad with Paty in Aspic a la Sigward 85 
Salad, Alligator Pear, a la Ingeborg . 54 

Salad, Alligator Pear, k la Irene . . 55 

Salad, Alligator Pear, a la Mauro . . 54 

Salad, Apple Banana, a la Patricia . 58 

Salad, Apple Grape, k la Presilla . 50 

Salad, Apple with Grapes, a la Gimo . 50 

Salad, Apple Lettuce, 4 la Julienne . 49 

Salad, Artichoke with Grapes, k la 

Dewey.46 

Salad, Asparagus, with Mushrooms k la 

Kermit.61 

Salad, Asparagus, with Smoked Tongue 

& la Thelma.61 

Salad, Banana, with Pimento Cream 

Cheese,.57 

Salad, Banana Cheese, with Green 
Pepper, & la Valentine .... 57 

Salad, Banana Lettuce, k la Linnea . 56 

Salad, Banana, with Sweetbreads a la 

Corola.58 

Salad, Beet Lettuce, k la Naemia . 63 

Salad, Beetroot, with Pate de Foie-Gras 

k la Gertrude.62 

Salad, Cauliflower Banana, & la Florida 56 

Salad, Celery, with Beets a la Walde . 63 

Salad Chartreuse of Asparagus k la 

Ericsson Hammond.60 

Salad, Chicken & la Tilda .... 59 

Salad, Chicken Celery, a la Windsor . 59 

Salad, Chicken Cutlet, k la Antoinetta 81 


PAGE 


Salad, Chicken Macedoine, k la Ericsson 

Hammond ..84 

Salad, Chicory, & la Maria .... 65 
Salad, Chicory Egg, k la Hilmar . . 64 
Salad, Chicory Mushroom, a la Auror- 


ldll ... 

Salad, Chicory Tomato, h la Hilmar . 64 

Salad, Cucumber Beet, a la Gilbert . 63 

Salad, Cucumber, with Cheese k la 

Jeanetta.64 

Salad, Egg, k la Victoria .... 72 

Salad, Egg, a la Wilhelmina ... 72 

Salad, Egg in Aspic a la Hildur . . 75 

Salad, Egg, in Green Peppers a la Vevan 73 

Salad, Egg Oyster Crab, a la Thorelli 76 

Salad, Egg, with Green Peppers k la 

Muriel.73 

Salad, Egg, with Tongue a la Delecert. 74 

Salad, Ginger Fruit, a la Macedoine . 67 

Salad, Gingerale Vegetable, a la Mace¬ 
doine .70 

Salad, Green Pepper, a la American . 71 

Salad, Green Pepper Egg, k la Phila¬ 
delphian .71 

Salad, Jerusalem Artichoke, k la 

Auroria.48 

Salad, Jerusalem Artichoke a la Brissena 48 

Salad, Jerusalem Artichoke with Beets 

k la Claudia.47 

Salad, Jerusalem Artichoke, with May¬ 
onnaise Dressing a la Oden ... 47 

Salad, Jerusalem Artichoke with Tongue 

k la Tyra.49 

Salad, Lettuce Omelet, a la Aurorian . 82 

Salad, Lobster, k la Octavious ... 77 

Salad, Lobster, in Aspic k la Lillian . 78 

Salad, Lobster in Shell, & la Ericsson 

Hammond.78 

Salad, Lobster, with Oyster Crab & la 
Oskar.79 


Salad, Orange Grape a la Evelyn . . 55 
Salad, Peach, a la Luella .... 52 
Salad, Pear, a la Barnegat .... 53 

Salad, Pineapple Strawberry, k la 

Ericsson Hammond.53 

Salad, Potato, a la Ebba.69 

Salad, Potato Beet, a la Edward . . 68 

Salad, Potato in Beets, k la Octavious 69 

Salad, Pineapple with Grapes, k la Prin¬ 
cess .51 

Salad, Prune, a la Florence .... 52 

Salad, Romaine Lettuce, ^ la Walde . 68 

Salad, Shrimp, & l’Anglaise .... 82 

Salad, Stuffed Egg in Aspic h la Auroria 75 

Salad, Stuffed Egg, with Ham & la Gilda 81 

Salad, Sweetbread, a la Continental . 59 

Salad, Tomato, a la Thorelli ... 42 

balad, Tomato with Asparagus, & la 

Rigoletto.44 

Salad, Tomato with Celery, k la Bame- 

gat.43 

Salad. Tomato, with Cream Cheese k la 

Philadelphian.45 

Salad, Tomato with Cucumbers k la 

Elvira.43 

Salad, Tomato with Cucumber, k la 

Rosalina.44 

Salad, Tomato with Green Pepper, k la 

Laura.43 

Salad, Tomato Pea, k la Teckla . . 45 

Salad, Turnip Mushroom, a la Camille 66 

Salmon, Cold Chaud-froid, with Lobster 
k la Ericsson Hammond .... 102 



































INDEX 


195 


Salmon, Smoked, & la Charlotte 
Salmon, Smoked, k la Floria 
Salmon, Smoked, & la Gertrude 
Salmon, Smoked, a la Guatemala 
Salmon, Smoked, k la Guinevere 
Salmon, Smoked, k la Menzele 
Salmon, Smoked, a la Miguel . 
Salmon, Smoked, a la Thyra 
Salmon, Smoked, Canape of, k la 

Vicomte . 

Salmon, Smoked, Sandwiches k la 

Camilla. 

Salmon, Smoked, Sandwiches a la Diana 
Salmon, Smoked, Sandwiches a la Erick 
Salmon, Smoked, Sandwiches with 
Green Pepper k la Roy .... 
Salmon, Smoked, with Chartreuse, k la 

Delaware. 

Salmon, Smoked, with Chartreuse k la 

Mauret . 

Salmon, Smoked, with Cucumber k la 

Gimo. 

Salmon, Smoked, with Cucumber, Sand¬ 
wiches k la Gustaf. 

Salmon, Smoked, with Green Pepper, k 

la Delaware. 

Salmon, Smoked, with Stuffed Egg, k la 

Zomza. 

Salmon, Stuffed with Shrimps k la 

Gustaf Adolf. 

Sandwiches, Anchovy, k la Hjumbo 
Sandwiches, Anchovy, a la Valdemar . 
Sandwiches, Anchovy and Egg, k la 

Gimo. 

Sandwiches, Anchovy and Egg, k la St. 

James. 

Sandwiches, Anchovy and Egg, a la 

Uppland. 

Sandwiches, Anchovy, with Egg k la 

Rose.. 

Sandwiches, Brown and White Bread 
and Butter, k la Checkers.... 
Sandwiches, Caviar, a la Cokunita 
Sandwiches, Caviar, a la Hildur Alex¬ 
andria . 

Sandwiches, Celery, with Green Pepper 

k la Virginia. 

Sandwiches, Chaud-froid Caviar, with 

Tomato & la Lydie. 

Sandwiches, Chicken with Lettuce, k la 

Ericsson Hammond. 

Sandwiches, Chicken with Lettuce, k la 

Rudolf. 

Sandwiches, Club, k la Europeenne 
Sandwiches, Cress with Anchovy, & la 

Brita. 

Sandwiches, Cucumber, k la Sylvia 
Sandwiches, Cucumber with Smoked 
Salmon, a la Gustaf . . . . . 

Sandwiches, Egg with Cheese, & la 
Blenda . . . _ . • •. 

Sandwiches, Gherkin, & la Digre . . 

Sandwiches, Green Pepper with An¬ 
chovy, k la Favorite. 

Sandwiches, Green Pepper, with Cheese 
k la Valli . . . •..*.• 

Sandwiches, Ham, k la Virginian 
Sandwiches, Lettuce, a la Blanche . . 

Sandwiches, Lobster, a la Sweden . 
Sandwiches, Nut Cheese, a la Octavious 
Sandwiches, Oyster Crab k la Bergere 
Sandwiches, Raisin, a la Breta . . 

Sandwiches, Raisin Ribbon, & la Astrid 


PAGE 

3 
2 

4 

3 

4 

5 

5 
4 

2 

8 

9 

8 

10 

6 
2 
7 
9 
6 
7 

105 

26 

29 

28 

30 
29 
26 

34 

13 

14 

31 
14 

38 

40 

33 

27 
36 

9 

32 

34 

28 

32 

39 
36 
21 
31 
18 

35 
35 


Sandwiches, Ribbon Tongue, with Par¬ 
mesan a la Bernard.... 
Sandwiches, Rolled Almond, k la Hildur 
Sandwiches, Rolled Brown Bread, a la 

Ericsson Hammond. 

Sandwiches, Rolled Crab, & la Allgot . 
Sandwiches, Roquefort Cheese, a la 

New York. 

Sandwiches, Sardine, k la Axel 
Sandwiches, Shrimp, k la Quist. 
Sandwiches, Shrimp Anchovy, k la 

Hammond . 

Sandwiches, Shrimp with Oyster, k la 

Archibald. 

Sandwiches, Smelts and Anchovy, a la 

Corinna. 

Sandwiches, Smoked Salmon, a la 

Camilla . 

Sandwiches, Smoked Salmon, a la Erick 
Sandwiches, Smoked Salmon, with 
Green Pepper a la Roy .... 
Sandwiches, Smoked Salmon a la Diana 
Sandwiches, Sturgeon, & la Theodore . 
Sandwiches, Tomato, k la Etta 
Sandwiches, Tomato with Cheese, k la 

New York .. 

Sandwiches, Tomatoes Glaces k la Mil¬ 
dred . 

Sandwiches, Tongue Mustard, & la 

Mathilda. 

Sandwiches with American Cheese k la 

Barnegat.. 

Sandwiches with Artichokes k la Gimo 
Sandwiches with Goose Liver a la 

Sausage . 

Sardine Sandwiches k la Axel 

Sardines a la Spinelli. 

Sardines in Egg a la Martel 

Sauce h la Casanova. 

Sauce k la Salmis. 

Sauce, Aurorian. 

Sauce, Bearnaise, Cold . . . . . 

Sauce, Bearnaise, Tomato, & la Karin 

Sauce, Choid-froid. 

Sauce, Choid-froid, Brown ... 
Sauce, Choid-froid, Mayonnaise 
Sauce, Green Pepper, k la Salmis . 
Sauce, Horseradish, k la New York 
Sauce, Horseradish, a la Ravigote . 
Sauce, Livournaise . . 

Sauce, Lobster, k la Aurorian 
Sauce, Mayonnaise Chaud-froid 

Sauce, Meuniere, Cold. 

Sauce, Morlaix, Cold. 

Sauce, Mornay, Cold. 

Sauce, Mornay, Hot . 

Sauce, Oyster Crab, h la Blossom . 

Sauce, Ravigote, Cold. 

Sauce Tar tare. 

Sauce, Vinegar ....... 

Sauce, Vinegar, k la Deciderie . 

Sauces, Cold.. 

Savarin, Almond, & la Eugenie 
Savarin of Apple k la Cornelia . 
Savarin, Orange, k la Lydie Matilde . 
Savarin, Strawberry, k la Hildur Alex¬ 
andria . 

Serving of Courses, order of ... 
Short Cake, Rhubarb, k la Ericsson 

Hammond. 

Shrimp Anchovy Sandwiches k la Ham¬ 
mond . 

Shrimp Filling for Sandwiches . . . 


PAGE 

39 
35 

34 

20 

30 
24 
22 

23 

22 

27 

8 

8 

10 

9 

40 

37 

38 

37 

38 

31 
33 

40 

24 

23 

24 

87 

88 
86 
92 

92 
96 
96 
96 
87 

93 
93 

90 

95 

96 
95 

93 

94 
94 
89 
93 

89 

91 

90 
.86 

151 

152 

153 

152 

161 

158 

23 

23 







































196 


INDEX 


PAGE 


Shrimp in Pastry, k la Avondale . . 23 

Shrimp Salad k l’Anglaise .... 82 

Shrimp Sandwiches a la Quist . . 22 

Shrimp with Oyster Sandwiches k la 

Archibald.22 

Shrimps in Aspic k la Tatiana . . . Ill 

Smelts, Sutffed, in Aspic a la Gimo . 107 

Smelts, Stuffed, with Green Pepper k la 

Florence.Ill 

Smelts with Shrimps k la Octavia . . 41 

Snowballs with Cocoanut k la Angelina 145 
Souffle of Vinegar Sauce .... 92 

Spinach, Timbale of, with Mayonnaise 

4 la Mathilda.126 

Spinach with Potatoes an Gratin . . 126 

Squabs in Pastry k la Barnegat . 118 

Squabs in Ramequin Cups k la Axel . 119 

Stork’s Nest 4 la Rainhold .... 159 

Strawberry, Brioche of, k la Hedgehog 154 
Strawberry Glace & la Mathilda . . 134 

Strawberry Pineapple Salad a la 

Ericsson Hammond.53 

Strawberry Savarin, & la Hildur Alex¬ 
andria .152 

Strawberries, Candied.138 

Striped Bass, Cold, k la Ericsson 

Hammond .104 

Stuffed Egg Salad with Ham & la Gilda 81 
Sturgeon, Smoked, in Aspic k la Senor- 

ita.112 

Sturgeon Sandwiches k la Theodore . 40 

Sugar Wafers, & la Walde .... 158 

Supreme Glaze.97 

Sweetbread Salad k la Continental . 59 


Sweetbreads, Cutlet of, a la Theodoria 83 
Sweetbreads, Timbale of, a la Boyde . 83 

Sweet Potato Croquettes with Marsh¬ 
mallow & la Beverly.131 

Sweet Potatoes, Baked, with Caramel 
k la Ericsson Hammond .... 132 

Sweet Potatoes, Boiled, with Marsh¬ 


mallow k la American .... 132 

Timbale of Egg in Aspic k la Euro- 

peenne.76 

Timbale of Sweetbread k la Boyde . 83 

Tomato Aspic.16 

Tomato Bearnaise Sauce k la Karin . 92 

Tomato Glaze,.96 


Tomato Mayonnaise Sauce k la Blanche, 
Tomato Mayonnaise a la Fingar,. . . 

Tomato Mayonnaise with Anchovy k la 

Fingar . 

Tomato Pea Salad k la Teckla . 

Tomato Salad a la Thorelli 

Tomato Salad with Asparagus k la 

Rigoletto. 

Tomato Salad with Celery k la Barae- 

gat. 

Tomato Salad with Cream Cheese k la 

Philadelphian. 

Tomato Salad, with Cucumbers ck la 

Elvira. 

Tomato Salad with Cucumber & la 

Rosalina. 

Tomato Salad with Green Pepper, k la 

Laura. 

Tomato Sandwiches, k la Etta . 

Tomato Sandwiches, with Cheese k la 

New York. 

Tomatoes, Caviar in, k la Brundhild . 
Tomatoes Glaces on Sandwich k la 

Mildred . 

Tomatoes, Mushrooms, in, k la Walde . 
Tomatoes Stuffed with Oyster Crabs 

& la Hollandaise. 

Tongue, Green Peppers Stuffed with, k 

la New York. 

Tongue, Rolled, on Aspic of Spinach k 

la Tore. 

Tongue, Smoked, Cutlet of, au Gratin 
Tongue Mayonnaise, k la Regina . 
Tongue, Mustard Sandwiches & la 

Mathilda. 

Trout in Aspic a la Roosevelt . 

Turkey Livers aux Tomatoes & la 

Maydell. 

Turnip Mushroom Salad k la Camille 

Vanilla'Souffle k la Europeenne 

Vinegar Sauce. 

Vinegar Sauce k la Deciderie 
Vinegar Sauce, Souffle of .... 

Wafers, Sugar, k la Walde ... 
Wedding Fruit Cake, k la Gimo 
White Truffle Mayonnaise k la Ducele 
Wild Rice, How to Cook , , , , 


PAGE 

88 

88 

88 

45 

42 

44 

43 

45 

43 

44 

43 

37 

38 
10 

37 
125 

113 

123 

84 

122 

90 

38 
107 

36 

66 

143 

91 

90 

92 

158 

146 

91 
131 

























/ 






































































































